Baguette with Roasted Chicken Breast and Tomato Chutney

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Baguette with Roasted Chicken Breast and Tomato Chutney
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
432
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie432 cal.(21 %)
Protein51 g(52 %)
Fat10 g(9 %)
Carbohydrates32 g(21 %)
Sugar added15 g(60 %)
Roughage2.7 g(9 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E2.5 mg(21 %)
Vitamin K17 μg(28 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin31.7 mg(264 %)
Vitamin B₆1.3 mg(93 %)
Folate97 μg(32 %)
Pantothenic acid2.2 mg(37 %)
Biotin9.3 μg(21 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C31 mg(33 %)
Potassium955 mg(24 %)
Calcium76 mg(8 %)
Magnesium79 mg(26 %)
Iron3.5 mg(23 %)
Iodine13 μg(7 %)
Zinc2.5 mg(31 %)
Saturated fatty acids2.2 g
Uric acid385 mg
Cholesterol127 mg
Complete sugar19 g

Ingredients

for
4
Ingredients
5 ripe Tomatoes
4 garlic cloves
3 Tbsps brown sugar
1 Tbsp chopped Basil
150 milliliters Vegetable broth
4 Chicken breasts (each about 150 grams)
1 Tbsp sweet ground paprika
3 Tbsps olive oil
freshly ground peppers
salt
½ Ciabatta (cut into 4 equal pieces)
100 grams lamb's lettuce
2 Tbsps White vinegar
4 tsps Sour cream
to garnish
1 Tbsp chopped fresh parsley
How healthy are the main ingredients?
sugarolive oilSour creamBasilparsleyTomato

Preparation steps

1.

Preheat the oven to 230°C (approximately 450°F) top and bottom heat.

2.

For the chutney, rinse the tomatoes, remove the stem and cut a cross on the bottom. Pour enough hot water over just to cover and let stand until the skin begins to peel away, drain, rinse with cold water and peel. Remove the seeds and cut the flesh into very small cubes. Peel and press 2 cloves of garlic. In a pan, caramelize the sugar add the tomatoes, the finely chopped basil and garlic, sauté briefly and pour in the broth. Let simmer over medium heat for 15-20 minutes. Meanwhile, rinse the chicken breasts and pat dry. Peel the remaining garlic, finely chop and mix with the paprika, 3 tablespoons olive oil, season with salt and pepper and brush the chicken fillets with it. In a hot grill pan, cook the chicken on both sides 4-5 minutes. Bake the ciabatta in a preheated oven for 3-4 minutes until crispy. Rinse the lettuce, spin dry and tear into pieces. Season the chutney with white wine vinegar, salt and pepper. Place a little lettuce on a piece of ciabatta, place 1 halved chicken breast on top, garnish with a dollop of sour cream and tomato chutney and serve sprinkled with parsley.

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