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Suggest a better description1 Rinse the chicken breasts and pat dry. Season with the lemon juice, salt, pepper, celery salt and paprika to taste. Place in a slow cooker.
2 In a medium size bowl mix the mushroom and celery soups with the sherry/wine. Pour mixture over the chicken breasts and sprinkle with grated Parmesan cheese.
3 Cook in crockpot 8-10 hours on low or 4-5 on high.
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Serving Size: 1 (1281g) | ||
Recipe Makes: 1 | ||
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Calories: 1480 | ||
Calories from Fat: 167 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.5g | 25 % | |
Saturated Fat 6.1g | 31 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 695.4mg | 214 % | |
Sodium 1040.1mg | 36 % | |
Potassium 3159.5mg | 83 % | |
Total Carbohydrate 11.6g | 3 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 10.8g | ||
Protein 277.8g | 397 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1480
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