Baked Chicken with Tomato and Cheese Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 681 cal. | (32 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 20.6 μg | (34 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 35 mg | (292 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 17.4 μg | (39 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 1,337 mg | (33 %) | ||
| Calcium | 325 mg | (33 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 15 g | |||
| Uric acid | 408 mg | |||
| Cholesterol | 256 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 700 grams ripe Tomatoes
- 4 Anchovy fillet (in oil)
- 2 onions
- 2 garlic cloves
- 4 dried Apricot
- 6 Tbsps olive oil
- 150 milliliters dry white wine
- 4 Chicken breasts (ready to cook, about 160 grams)
- salt
- freshly ground peppers
- 2 Tbsps Pastry flour
- 150 grams Gorgonzola
- 100 grams Crème fraiche
- 1 egg yolk
- 2 Tbsps lemon juice
- Basil (for garnish)
Preparation steps
Blanch the tomatoes in a pot of boiling water for 10 seconds, drain, peel, quarter, core and cut into wedges. Drain the anchovies and pat dry. Peel the onions and the garlic and chop finely. Cut the apricots into fine strips. Heat 4 tablespoons of the oil in a saucepan and sauté the onions and garlic until translucent.
Add the tomatoes, anchovies and apricots to the saucepan along with the wine and bring to a boil. Reduce to a simmer, cover and cook over medium heat, stirring occasionally, about 15 minutes. Preheat the oven to 200°C (approximately 400°F). Rinse the chicken breasts, pat dry, season with salt and pepper, and sprinkle with flour. Heat the remaining oil in a pan over high heat and sear the chicken on both sides.
Puree the cheese with the cream, egg yolk, lemon juice, salt and pepper. Pour the tomato sauce into a baking dish, top with the chicken and pour the cheese sauce over. Bake until the chicken is just cooked through, about 10 minutes. Garnish with fresh basil leaves.
