Bacon-Wrapped Chicken Breast
Nutritional values
(Percentage of daily recommendation)
| Calorie | 767 cal. | (37 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 9.5 μg | (16 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 38.3 mg | (319 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 109 mg | (115 %) | ||
| Potassium | 2,024 mg | (51 %) | ||
| Calcium | 339 mg | (34 %) | ||
| Magnesium | 232 mg | (77 %) | ||
| Iron | 8.5 mg | (57 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 17.6 g | |||
| Uric acid | 508 mg | |||
| Cholesterol | 183 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 800 grams small potatoes
- salt
- 4 Chicken breasts (about 140 grams or 5 ounces)
- 80 grams Gorgonzola
- freshly ground peppers
- 8 slices Bacon
- 2 Tbsps olive oil
- 2 red onions
- 1 Tbsp honey
- 200 milliliters chicken stock
- 100 milliliters Orange juice
- 600 grams Swiss chard
- 1 splash dry white wine
- 2 Tbsps butter
- Nutmeg
Preparation steps
Rinse potatoes, cut in half and boil in salted water for 25 minutes, until tender.
Rinse chicken breasts, pat dry and cut a pocket in each. Slice gorgonzola and place in pockets. Season chicken with pepper. Wrap each breast with 2 slices of bacon and secure with toothpicks. Heat oil in a pan and brown chicken on all sides. Remove and drain on paper towels. Peel onions, cut into wedges and briefly cook in pan drippings. Add honey, caramelize and deglaze with stock. Add orange juice and return chicken breasts to pan. Cover and simmer over low heat for about 15 minutes.
Meanwhile, rinse and slice Swiss chard. Heat butter in another pan and sauté chard for 1-2 minutes. Deglaze with white wine. Season with salt and nutmeg and serve with potatoes.
Remove chicken from pan and plate, remove toothpicks. Boil pan sauce a bit longer and season with salt and pepper. Pour sauce over chicken and serve with potatoes and chard.
