Bacon-Wrapped Chicken with Tomatoes and Zucchini
Bacon-Wrapped Chicken with Tomatoes and Zucchini - Tender chicken with spicy jacket.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 300 cal. | (14 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 11 μg | (18 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 26.4 mg | (220 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 735 mg | (18 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 318 mg | |||
| Cholesterol | 105 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 6 small Chicken breasts (each 160 grams)
- 8 sprigs thyme
- 8 Tbsps Herb cream cheese (160 grams; 0.2% fat)
- salt
- peppers
- 6 slices Bacon (120 grams)
- 1 Tbsp Canola oil
- 300 grams red and green Cherry tomatoes
- 150 grams yellow Cherry tomatoes
- 1 Zucchini
- 50 milliliters white wine
- 50 milliliters Vegetable broth
- For preparation
- Toothpick
Preparation steps
Rinse chicken under cold water, pat dry and with a sharp knife cut a pocket crosswise into each.
Rinse thyme, shake dry, set aside 4 branches and pluck off the leaves from the rest. Mix cream cheese with thyme, season with salt and pepper and place in the pockets. Wrap each chicken breast with 1 slice of bacon and secure with toothpicks.
Heat 1 tablespoon oil in a pan. Cook chicken over high heat on all sides until golden brown, about 5 minutes.
Meanwhile rinse tomatoes and pat dry. Trim zucchini, rinse and cut into 1/2 cm (approximately 1/8 inch) slices.
Brush a baking dish with remaining oil. Place chicken breasts in dish, pour white wine and vegetable broth, add thyme and season with salt and pepper. Bake in preheated oven at 180°C (approximately 350°F; convection oven 160°C, approximately 325°F, gas mark 2-3) about 15 minutes.
Add tomatoes and zucchini and bake another 15 minutes.
Serve chicken with tomato and zucchini on 6 plates.
