2 lbs (907g) Boneless Chicken Breast 8 oz (227g) Mushrooms 16 oz (453g) Alfredo Sauce 1 Tbsp Vegetable Oil Swiss Cheese Mozzarella Cheese French Roll Bread Salt, Black Pepper, Oregano PREPARATIONS: 1- Cut the chicken breast to smaller size. 2- Slice the mushrooms. 3- Preheat a grill pan. DIRECTIONS: 1- Add as much as salt and pepper you'd prefer (Approx. 1 - 3 Tsp) to sliced chicken breast. 2- Stir in oregano (Approx. 1 Tbsp). 3- Grill the chicken breast on a well heated grill pan. 4- Remove the chicken breast and allow to cool down. 5- Dice the grilled chicken breast. 6- Fry sliced mushrooms in vegetable oil until dark in color. 7- Stir in alfredo sauce and continue simmering over low heat for about 5 minutes. 8- Slice open a flour or wheat french roll bread. 9- Fill with few slices of swiss cheese and mozzarella cheese (as preferred). 10- Toast or broil the french roll over medium heat until cheeses are melted. 11- Fill up the bread with the chicken mixture (filling).Read More
Chicken Carbonara Calories & Nutrition Values
Chicken Carbonara contains high amounts of vitamin B6. it is ranked as Grade C. 100g of chicken carbonara (french roll included) has 255 calories (83 calories from fat). One serving of chicken carbonara has more than 18 percent protein. Same size contains 46mg cholesterol, and 24.1g total carbohydrates. One chicken carbonara sandwich (small) weighs about 200g to 250g. One small sandwich has about 500 calories (160 calories from fat). It contains more than 9 percent calcium and about 4 percent iron. 3.5 oz (100g) chicken carbonara sandwich 9.2g total fat, 4.4g saturated fat, 1079mg sodium and 122mg potassium.Read More
Khoresht Gheymeh (Split Yellow Peas)
- 1 Cup Split Yellow Peas
- 2 dried limes
- 1 Lb (453g) Ground Beef
- Vegetable Oil
- 1 Tbsp Rose Water
- 2 Onions
- Salt, Turmeric, Ground Chili Pepper
Persian spice mix (Advieh)
- 2 Tbsp Tomato Paste
- 1 Small Potato
- 1/4 Zafran (saffron)
1- Grate the Onion.
2- Soak Zafran (Saffron) In boiling water for 30 minutes.
3- Soak the dried limes in boiling water for 20 minutes.
4- Dice an Onion.
5- Slice the potato.
1- Fry the split yellow peas in vegetable oil in a pot, stir well and let it fry for few minutes.
2- Pour boiling water into the pot until it covers the split yellow peas, then cover the pot with the lid and let it simmer for 10 minutes over medium heat.
3- Pour the grated onions in a large bowl and add the ground beef to it, then add some salt, black pepper and Persian Spice mix (advieh) (as you prefer), and mix the mixture thoroughly.
4- Shape the ground beef mixture into small meatballs.
5- In a small pot, dip fry the diced onions in vegetable oil until translucent, then add turmeric, ground chili pepper, Persian Spice mix (advieh) and Tomato paste to it and stir.
6- Add the meatballs to the fried onion's pot to fry along.
7- Add the Split yellow peas to the pot, stir and pour boiling water until it covers the mixture.
8- Add the Cinnamon to the mixture.
9- Make holes in the dried limes and add it to the pot.
10- Add the Zafran (saffron) and the rose water to the pot, stir and cover the pot with the lid and continue simmering for 15 minutes.
11- Add the fried potato (Chips) when serve in plate.
Read more about Khoresht Gheymeh calories and nutritional facts