Jeff'S Parmesan Chicken

1. Large skillet to saute onions and.

2. 9x12 casserole dish to bake.

3. Preheat oven to 350°F.

4. Pound chicken breasts flat.

5. Dice onions.

6. Slice mushrooms.

7. Heat skillet and add 1 tbsp coconut oil.

8. Saute onions with 1 teaspoon italian seasoning, and add to casserole dish.

9. Saute garlic, add to casserole dish.

10. Saute mushrooms with 1 tsp italian seasoning until their water is removed, add to casserole dish.

11. Add red wine to casserole dish and stir.

12. Melt 1 tbsp coconut oil in skillet.

13. Brown chicken breasts in skillet with 1 tsp italian seasoning and add to casserole dish.

14. Sprinkle grated parmesan and 1 tbsp italian seasoning over casserole dish.

15. Bake for 30 minutes.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	30.9593 g
Protein	32.1908 g
Carbohydrates	32.9918 g
Energy	543.094 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0642 g
Water	8.6456 g
Aspartic acid	0.0147 g
Calcium, Ca	645.702 mg
Lutein + zeaxanthin	0.48 g
Fiber, total dietary	0.063 g
Fatty acids, total saturated 22:0	0.0052 g
Carotene, beta	10.55 g
Niacin	0.181 mg
Vitamin A, RAE	32 g
Fatty acids, total trans-polyenoic	0.0019 g
Arginine	0.019 g
Riboflavin	0.0433 mg
Tocopherol, beta	0.1632 mg
Fatty acids, total polyunsaturated 15:0	0.0041 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0052 g
Fatty acids, total saturated 20:1	0.072 g
Glutamic acid	0.0242 g
Sodium, Na	920.51 mg
Fatty acids, total saturated 16:1 undifferentiated	0.094 g
Total lipid (fat)	30.9593 g
Manganese, Mn	0.0502 mg
Proline	0.003 g
Fatty acids, total saturated 16:0	3.394 g
Fatty acids, total saturated 8:0	1.8949 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.4559 g
Choline, total	13.0976 mg
Fatty acids, total polyunsaturated 18:1 t	0.0057 g
Sugars, total	1.23 g
Serine	0.0057 g
Fatty acids, total saturated 10:0	1.567 g
Fatty acids, total saturated 18:0	1.1692 g
Vitamin B-6	0.117 mg
Selenium, Se	35.066 g
Ash	5.1732 g
Tocotrienol, delta	0.068 mg
Fatty acids, total saturated 18:1 undifferentiated	2.7116 g
Pantothenic acid	0.0179 mg
Phenylalanine	0.0055 g
Copper, Cu	0.025 mg
Thiamin	0.046 mg
Retinol	31.2 g
Methionine	0.0023 g
Iron, Fe	4.0646 mg
Carbohydrate, by difference	32.9918 g
Phosphorus, P	564.59 mg
Folate, total	20.09 g
Fatty acids, total saturated 4:0	0.132 g
Alanine	0.004 g
Cholesterol	16 mg
Valine	0.0087 g
Fatty acids, total saturated 18:2 undifferentiated	0.5551 g
Glycine	0.006 g
Fatty acids, total saturated 14:0	4.9312 g
Zinc, Zn	2.4402 mg
Isoleucine	0.0065 g
Tocopherol, delta	0.049 mg
Fatty acids, total saturated 12:0	11.4925 g
Fatty acids, total polyunsaturated	0.6192 g
Tocotrienol, gamma	0.0979 mg
Leucine	0.0092 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0019 g
Tocotrienol, alpha	0.5902 mg
Vitamin A, IU	121.07 IU
Folate, DFE	20.09 g
Tryptophan	0.002 g
Vitamin C, total ascorbic acid	0.936 mg
Phytosterols	23.392 mg
Fatty acids, total polyunsaturated 16:1 c	0.0044 g
Fatty acids, total polyunsaturated 18:1 c	1.7008 g
Fatty acids, total saturated 20:0	0.0207 g
Tocotrienol, beta	0.0354 mg
Fatty acids, total saturated 6:0	0.2065 g
Tyrosine	0.0024 g
Vitamin B-12	0.88 g
Vitamin K (phylloquinone)	0.5342 g
Fatty acids, total saturated	24.9239 g
Histidine	0.0034 g
Fatty acids, total monounsaturated	2.8794 g
Threonine	0.0047 g
Folate, food	20.09 g
Fatty acids, total polyunsaturated 17:0	0.0024 g
Fatty acids, total polyunsaturated 24:0	0.0084 g
Vitamin E (alpha-tocopherol)	0.0643 mg
Fatty acids, total trans	0.0076 g
Fatty acids, total trans-monoenoic	0.0057 g
Magnesium, Mg	32.75 mg
Lysine	0.0082 g
Potassium, K	492.03 mg
Cystine	0.002 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	1	4.47	0.9918	0.015
Red wine	1 cup	0	0	0
Coconut oil	2 tablespoons	242.624	0	26.9443
Parmesan cheese	1 cup	296	32	4
Italian seasoning	3 tablespoons	0	0	0
red onion	1	0	0	0
chicken breast half	6	0	0	0
portabella mushroom	1	0	0	0