Chicken Cutlets With Fresh Raspberries
15 mins (cooking 15)
11 ingredients
4 servings
From the book Low-Fat Living by Dr. Robert Cooper. Be sure to use the freshest raspberries you can find, although frozen raspberries are a good substitute. For vegetarian version, substitute tempeh or tofu (drain the tofu well) and double the amount of vinaigrette.

Categories:  chicken , <-15-mins , fruit , seasonal , chicken-breast , easy , north-american , poultry , main-dish , meat , quick , summer , time-to-make ,
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Serving Size (49.99 g)
Servings 4
Amount per Serving
Calories 68.07 Calories from Fat 31.95
% Daily Value *
Total Fat 3.55g 21.83%
Saturated Fat 1.17g 23.39%
Trans Fat 0.06g %
Cholesterol 3.97mg 5.3%
Sodium 13.53mg 2.25%
Total Carbohydrate 5.4g 7.2%
Dietary Fiber 2.0 g 31.98%
Sugars 1.52 g %
Protein 0.41g 3.31%
Vitamin A 56.35IU% Vitamin C 8.06mg%
Calcium 9.31mg% Iron 0.25mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh ground black pepper, champagne vinegar, fresh, fresh italian parsley


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