This recipe has Protein as 65.6% (as a percentage of RDA).
You may need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.3% of RDA
• Calories: 26.7% of RDA
• Carbs: 3.7% of RDA
• Fat (total lipid): 41.9% of RDA
• Fiber: 5.3% of RDA
• Fructose: 0.3% of RDA
• Protein: 65.6% of RDA
• Sodium: 44.6% of RDA
• Sugar: 2.7% of RDA
• Vitamin A (IU): 46.9% of RDA
• Vitamin B6: 88.0% of RDA
• Vitamin C: 3.5% of RDA
• Iron: 3.1% of RDA
• Magnesium: 21.5% of RDA
• Manganese: 2.2% of RDA
• Niacin: 114% of RDA
• Potassium: 19.3% of RDA
• Zinc: 13.6% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
1.
Preheat oven to 400°F.
2.
Set up 2 medium sized bowls.
3.
Beat 2 eggs in first bowl.
4.
Mix flour, parmesan, paprika, garlic powder, salt, and pepper in a second bowl.
5.
Place a wire rack on a large baking sheet and brush the rack with oil.
6.
Dip chicken, 1 breast at a time, in egg mixture, then in parmesan/paprika mixture, turning to evenly coat both sides of each breast with each ingredient.
7.
Place on prepared baking sheet, in a single layer.
8.
Pour the melted butter evenly over the chicken.
9.
Bake for about 40-45 minutes in the preheated oven, until the cheese has browned, and the chicken has cooked (You can also finish them off under the broiler for a minute or two to get them extra browned on top) and squeeze fresh lemon juice over top of each breast.
10.
Season with a dash of fresh parsley, if desired.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A gluten-free variant of this recipe can be made.
Just substitute gluten-free all-purpose flour for all-purpose flour.
2.
Make it Dairy Free!
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy.
Just substitute Earth Balance Natural Buttery Stick for butter.
3.
Make it Wheat Free!
A wheat-free variant of this recipe can be made.
Just substitute gluten-free all-purpose flour for all-purpose flour.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 400
Protein 55.4 g
Carbohydrates 7.66 g
Iron 0.56 mg
Fiber 1.11 g
Calcium 23.1 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
