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Ingredients
Broccoli-Stuffed Chicken Breast
- 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
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.
(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 %) |