Chard Leaves Stuffed with Chicken and Rice
Chard leaves stuffed with chicken and rice - Healthy and interesting!
Healthy, because
Even smarter
Nutritional values
Whole grain rice contains valuable nutrients, including in particular the B vitamins, which are essential for our nerves and for the metabolism.
If you prefer to enjoy this delicious classic variation vegetarian, simply replace the chicken breast fillet with tofu - it tastes just as good.
(Percentage of daily recommendation)
| Calorie | 363 cal. | (17 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 2.9 μg | (5 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.8 mg | (132 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 742 mg | (19 %) | ||
| Calcium | 144 mg | (14 %) | ||
| Magnesium | 127 mg | (42 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 224 mg | |||
| Cholesterol | 206 mg |
Ingredients
- Ingredients
- 3 ½ ozs Brown basmati rice
- salt
- 12 large Chard leaf (green and red)
- 5 ozs cooked firm Boiled potato
- 10 ozs chicken breast fillets
- 2 garlic cloves
- 1 Tbsp olive oil
- peppers
- 3 ½ ozs cream cheese
- 2 egg yolks
- 1 oz melted butter (2 TBSP.)
Preparation steps
Cook rice in 2.5 times the amount of boiling salted water for about 30-35 minutes.
Meanwhile, clean chard leaves, wash and pat dry. Peel potato and finely dice. Rinse chicken breast fillets, dab dry and dice finely. Peel and dice garlic.
Heat oil in a frying pan. Add chicken cubes and sauté for 4 minutes over medium heat. Add garlic, sauté for 2 minutes, season with salt and pepper and let cool for about 5 minutes. Then mix with cream cheese, egg yolks, potato cubes and rice.
Lay out chard leaves on the work surface. Spread rice mixture on top and fold leaves in, tying with kitchen twine or securing with a toothpick, if necessary. Place side by side in a baking dish and brush with butter. Cook in preheated oven at 160 °C / 320 °F for 30 minutes.
