Apple Stuffed Chicken Breast with Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 491 cal. | (23 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 10.5 μg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 32.4 mg | (270 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 1,106 mg | (28 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 397 mg | |||
| Cholesterol | 132 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 2 small onions
- 2 small Apple
- 1 Tbsp butter
- 1 tsp Mustard seed
- 2 Tbsps lemon juice
- salt
- peppers
- 4 Chicken breasts
- 400 grams potatoes
- 1 Tbsp olive oil
- ½ tsp ground paprika
- vegetable oil
- Ingredients
- Lemon wedge (for garnish)
- Fresh herbs (for garnish)
Preparation steps
For the stuffing, peel the onion and chop. Rinse the apples, cut in half, remove core and cut into small pieces. Melt the butter in a pan, sauté the onions at low to medium heat for 2-4 minutes. Add the mustard seed and the apple. Deglaze with 1 tablespoon lemon juice and cook for 2-3 minutes while stirring. Season the stuffing with salt and pepper.
Rinse the chicken breast and pat dry. On the long side of the breasts, make a pocket cut. Open the chicken and fill each with about 2 tablespoons of the apple stuffing. Fold chicken back together and press the seam with toothpicks. Preheat te oven to 200°C (approximately 400°F). Peel the potatoes and cut lengthwise into columns. Toss the potatoes in a bowl with 1 tablespoon of lemon juice, olive oil, the paprika, salt, and pepper. Lightly grease a baking sheet with vegetable oil. Distribute the potatoes and the chicken onto the tray. Cook until golden brown for 40-50 minutes, turning the meat and stir the potatoes after about 20 minutes.
To serve: Place the potatoes on the plates. Cut the chicken and lay on the plate. Serve to taste with lemon slices and herbs.
