Apricot and Lemon Balm Stuffed Chicken Breasts with Almond Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 609 cal. | (29 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 4.5 μg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 32.7 mg | (273 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 810 mg | (20 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 418 mg | |||
| Cholesterol | 164 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 2 Chicken breasts
- 2 ripe Apricot
- 4 sprigs Lemon balm
- 2 tsps honey
- 2 Tbsps clarified butter
- Curry powder
- 100 grams Rice
- 2 Tbsps slivered almonds
Preparation steps
For the stuffed chicken breasts: Rinse the apricots, cut in half, pit and finely dice. Rinse the chicken, pat dry and butterfly. Coat the inside with honey. Reserve 1 sprig of lemon balm for garnish and chop the rest finely. Toss with the apricots, season with curry powder and spread over the chicken breasts. Fold the chicken back up, securing with toothpicks. Sauté in melted butter until golden brown on all sides, about 8 minutes. Cover and cook for another 5-10 minutes.
Meanwhile, for the almond rice: Cook the rice according to the package directions. Dry toast the almonds in a frying pan then mix with the cooked rice. Remove the toothpicks from the chicken, slice and arrange on serving plates with the almond rice. Garnish with the reserved lemon balm leaves.
