Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers

FOOD NETWORK UK
18Ingredients
30Minutes
1310Calories

Ingredients

US|METRIC
  • 750 milliliters chicken stock
  • 85 milliliters dry sherry (eyeball it)
  • 1 thyme sprig (large fresh, leaves only)
  • 50 grams green olives (pitted Spanish, chopped)
  • 4 piquillo peppers (or 2 roasted red peppers, chopped)
  • 250 grams frozen artichoke hearts
  • 1 handful flat leaf parsley
  • 50 grams bread crumbs
  • 150 grams almonds (peeled)
  • 2 eggs
  • 2 teaspoons smoked paprika
  • 140 grams plain flour
  • ground black pepper (Freshly)
  • salt
  • 700 grams boneless skinless chicken breasts
  • 5 tablespoons extra-virgin olive oil (divided)
  • 340 grams long grain rice (white)
  • 2 tablespoons butter (cold, cut into pieces)
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    NutritionView More

    1310Calories
    Sodium57% DV1380mg
    Fat88% DV57g
    Protein137% DV70g
    Carbs43% DV130g
    Fiber52% DV13g
    Calories1310Calories from Fat510
    % DAILY VALUE
    Total Fat57g88%
    Saturated Fat11g55%
    Trans Fat
    Cholesterol250mg83%
    Sodium1380mg57%
    Potassium1650mg47%
    Protein70g137%
    Calories from Fat510
    % DAILY VALUE
    Total Carbohydrate130g43%
    Dietary Fiber13g52%
    Sugars7g14%
    Vitamin A35%
    Vitamin C30%
    Calcium20%
    Iron50%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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