Bacon Wrapped, Cheesy Chicken Breasts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 501 cal. | (24 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 16.8 mg | (140 %) | ||
| Vitamin K | 164.4 μg | (274 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 237 μg | (79 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 13.3 μg | (30 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 1,111 mg | (28 %) | ||
| Calcium | 248 mg | (25 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 13.6 g | |||
| Uric acid | 82 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 2 slices Cheese (such as Emmental, Gouda)
- 4 slices Bacon
- 300 grams green Asparagus
- 2 carrots
- 1 handful Spinach
- 1 Tomato
- 1 onion
- 0.333 Cucumber
- lemons (juice)
- 2 Tbsps White vinegar
- 4 Tbsps vegetable oil
- salt
- freshly ground pepper
Preparation steps
Rinse the chicken breasts, pat dry and cut the sides lengthwise to create a pocket. Fill with cheese and wrap each with two slices of bacon. Sauté the peppers in 2 tablespoons of oil for 6-8 minutes until golden brown, turning occasionally.
Peel the lower third of the asparagus, cut in half and blanch in boiling salt water for about 4 minutes. Peel the carrot and blanch for about 4 minutes.
Rinse the tomatoes, remove the stems and cut into quarters, Remove the seeds and chop. Peel the onion and chop finely. Peel the cucumber, cut in half lengthwise, remove seeds and finely chop. Combine the tomato, onion and cucumber together.
Rinse the spinach and cut into fine strips. Transfer to plates and cover with the tomato and vegetable mixture. Lay carrots and asparagus on top and drizzle with the remaining oil, lemon juice and vinegar. Season the chicken breasts with salt and pepper and place on top.
