Broccoli-Stuffed Chicken Breast
Nutritional values
(Percentage of daily recommendation)
| Calorie | 230 cal. | (11 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 105.7 μg | (176 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 856 mg | (21 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 346 mg | |||
| Cholesterol | 102 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 4 Chicken breasts (150 grams or 5.3 ounces)
- 200 grams Broccoli
- salt
- 2 Tbsps Crème fraiche (40 grams or 1.4 ounces)
- 2 Zucchini
- peppers
- 200 milliliters Vegetable broth
- 1 bay leaf
- 4 sprigs thyme
- 2 Tomatoes
Preparation steps
Rinse chicken breasts with cold water, pat dry and cut a pocket in each breast.
Rinse broccoli and blanch in boiling salted water for about 2 minutes until al dente. Shock in cold water and drain.
Fill pockets with 1/2 tablespoon crème fraîche and broccoli.
Rinse zucchini and cut lengthwise into 3 mm (approximately 1/10 inch) thick slices. Blanch in boiling salted water for 2 minutes. Drain, rinse and pat dry.
Season chicken with salt and pepper and wrap with slices of zucchini.
Boil vegetable stock, bay leaf and 2 sprigs of thyme in a shallow pan. Add chicken breasts with seam side down. Cover and cook over low heat for about 15-20 minutes.
Meanwhile, rinse tomatoes, cut into quarters, core, remove seeds and dice.
Remove chicken from the broth, cut diagonally into thick slices and arrange on 4 warmed plates. Garnish with diced tomatoes and drizzle with broth. Serve garnished with remaining thyme.
