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    You are in: Home / Recipes / Chicken and Broccoli Lemon Crisp Recipe
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    Chicken and Broccoli Lemon Crisp

    Average Rating:

    2 Total Reviews

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    • on March 02, 2008

      A wonderful way to feature broccoli. I added a bit more Dijon mustard and used non fat sour cream. We will make this often in our kitchen. A very, very delicious one dish dinner. Thanks for posting this great recipe. Shawn in suburban Chicago

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    • on November 16, 2003

      Sooooo delighted with how this turned out -- light, healthy and tasty. The best thing is the sauce. It's mellow -- a little lemony, a little dijon mustardy and a little creamy. I followed the amounts for the sauce exactly. I used about 1 1/2 pounds of chicken breasts, and I steamed my broccoli for 5 minutes instead of just 1. I think next time I'll use crushed potato chips instead of the breadcrumbs. I'm always looking for new things to do with chicken -- aren't we all? And this is the answer for me. I'm already thinking of variations you could do with this. You could do maybe asparagus instead of broccoli, ham instead of chicken, you could throw in some mushrooms, etc.-- though it's perfect as is. So lovely. Clint's already asking when I'll be making again. Thank you for sharing!

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    Nutritional Facts for Chicken and Broccoli Lemon Crisp

    Serving Size: 1 (312 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 638.5
     
    Calories from Fat 349
    54%
    Total Fat 38.8 g
    59%
    Saturated Fat 15.1 g
    75%
    Cholesterol 134.2 mg
    44%
    Sodium 685.3 mg
    28%
    Total Carbohydrate 39.1 g
    13%
    Dietary Fiber 5.1 g
    20%
    Sugars 5.6 g
    22%
    Protein 35.3 g
    70%

    The following items or measurements are not included:

    lemons

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