Baked Chicken Breasts with Spinach and Cheese Filling
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
451
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 451 cal. | (21 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 479.3 μg | (799 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 34.1 mg | (284 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 225 μg | (75 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 22.5 μg | (50 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,327 mg | (33 %) | ||
| Calcium | 224 mg | (22 %) | ||
| Magnesium | 142 mg | (47 %) | ||
| Iron | 7.3 mg | (49 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 447 mg | |||
| Cholesterol | 256 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Spinach
- 4 Chicken breasts
- salt
- freshly ground peppers
- Nutmeg
- 1 scoop Mozzarella
- 2 eggs
- 4 Tbsps breadcrumbs
- 4 Tbsps Pastry flour
- 2 Tbsps clarified butter
Preparation steps
1.
Rinse spinach, trim and add dripping wet to a shallow pan filled with boiling water. Cook until wilted, remove, rinse and drain, then squeeze out and chop coarsely.
2.
Skin chicken breasts, cut a pocket in each and season with salt and pepper.
3.
Dice mozzarella into cubes and mix with the spinach, salt, pepper and nutmeg.
4.
Divide filling among pockets and seal with toothpicks.
5.
Beat the eggs and pour into a deep dish. Place flour and breadcrumbs on plates.
6.
Dredge stuffed chicken breasts in flour, then dip in eggs and roll in breadcrumbs. Cook in a skillet in clarified butter over medium heat until golden brown, turning occasionally, about 10 minutes.
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