Pressed Chicken with Yellow Squash and Tomatoes

45 mins (prep 20)
6 ingredients
makes 4 servings
Under the weight of a second skillet, the "pressed" chicken releases its fat and juices into the pan and ends up cooking in all that sumptuousness. The result is almost unbelievably moist meat. Adding the quick-cooked vegetables and the spicy perfume of marjoram completes what is sure to become a go-to recipe in your dinner arsenal.

Categories:  quick-&-easy , back-to-school , summer , on-a-budget , potluck ,
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Serving Size (124.68 g)
Servings 4
Amount per Serving
Calories 94.91 Calories from Fat 68.94
% Daily Value *
Total Fat 7.66g 47.14%
Saturated Fat 1.06g 21.13%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 15.49mg 2.58%
Total Carbohydrate 6.55g 8.74%
Dietary Fiber 1.46 g 23.36%
Sugars 4.57 g %
Protein 1.51g 12.11%
Vitamin A 764.47IU% Vitamin C 27.23mg%
Calcium 26.49mg% Iron 1.02mg%
*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:
chicken breast halves with skin and bone, yellow squash, chopped