Stuffed Chicken Breast with Tarragon and Lemon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 425 cal. | (20 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 3.8 μg | (6 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 33 mg | (275 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,178 mg | (29 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 389 mg | |||
| Cholesterol | 141 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 1 garlic clove
- 2 handfuls Tarragon
- 2 Tbsps butter
- salt
- peppers
- 4 Chicken breasts (each about 140 grams, with skin)
- 1 organic lemon
- 600 grams cooked potatoes
- 2 Tbsps vegetable oil
Preparation steps
Peel garlic and chop finely. Rinse tarragon, pat dry, pluck and finely chop. Saute garlic briefly in 1 tablespoon hot butter. Add tarragon and remove from heat. Season with salt and pepper and cool.
Preheat oven to 140°C (approximately 275°F).
Rinse chicken breasts, pat dry and gently peel off skin in the center. Do not remove completely. Slide tarragon mixture under skin and massage around. Season breasts with salt and pepper. Cook on skin side in remaining butter in an ovenproof, nonstick pan until golden brown. Remove from heat. Rinse lemon in hot water and pat dry. Finely grate zest and squeeze out juice. Sprinkle zest over chicken and pour juice over. Add a little water and place pan in oven. Cook for 15 minutes or until done.
Peel potatoes and cut into slices. Cook in hot oil in a nonstick pan for 8-10 minutes, until golden brown. Season with salt and pepper and transfer to plates.
Cut chicken breasts into slices and arrange on top of potatoes. Serve drizzled with lemon juice from pan.
