Bacon-Wrapped Chicken with Tomatoes
Bacon-Wrapped Chicken with Tomatoes - Bacon-Wrapped Chicken with Tomato
Nutritional values
(Percentage of daily recommendation)
| Calorie | 619 cal. | (29 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 9.9 μg | (17 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 31.4 mg | (262 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 779 mg | (19 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 18.2 g | |||
| Uric acid | 370 mg | |||
| Cholesterol | 183 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 4 Chicken breasts (ready to cook, skinless, each about 150 grams)
- freshly ground peppers
- 4 slices Bacon
- 2 Tbsps olive oil
- olive oil (for baking sheet)
- 2 Tomatoes
- 1 tsp freshly chopped thyme
- 2 Tbsps freshly grated Parmesan
- 3 onions
- 1 Tbsp butter
- 100 milliliters dry white wine
- 150 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- salt
- thyme (for garnish)
Preparation steps
Preheat oven to 200°C (approximately 400°F).
Rinse chicken breasts, pat dry, season with pepper and wrap with bacon slices. In a hot pan, cook chicken in oil until golden brown on both sides and place on a greased baking sheet. Rinse tomatoes and cut into slices. Put 2 tomato slices on each chicken breast, sprinkle with thyme and cheese and bake in preheated oven until golden brown, about 10 minutes.
Peel onions and cut into thin rings. In the chicken skillet, melt butter and sauté onion rings until golden. Pour in wine and cream and simmer over medium heat for about 10 minutes. Stir in crème fraîche, season with salt and pepper to taste and serve with the chicken on warm plates.
Garnish with fresh thyme to taste.
