Cheese Stuffed Chicken Breasts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 599 cal. | (29 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 11.7 mg | (98 %) | ||
| Vitamin K | 143.1 μg | (239 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 34 mg | (283 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 150 μg | (50 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 13.3 μg | (30 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 148 mg | (156 %) | ||
| Potassium | 1,074 mg | (27 %) | ||
| Calcium | 282 mg | (28 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 10.7 g | |||
| Uric acid | 401 mg | |||
| Cholesterol | 236 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 125 grams Spinach
- salt
- 1 tsp rosemary
- 150 grams Feta
- 50 grams Ricotta cheese
- 2 Tbsps breadcrumbs
- 1 egg yolk
- freshly ground peppers
- 4 Chicken breasts
- 1 Tbsp parsley
- 2 Bell pepper
- 1 bunch scallions
- 2 garlic cloves
- 4 Tbsps olive oil
- 2 Tbsps White vinegar
- Additional:
- Aluminum foil
- vegetable oil (to Brush)
Preparation steps
Pull apart the spinach, rinse and spin dry. If necessary, remove any hard stems. In a large pot, bring a little salted water to a boil and let the spinach soften it. Drain the spinach well and finely chop. Crumble the feta finely. Combine with the spinach, ricotta, breadcrumbs and egg yolk. Season with salt and pepper.
Pound the chicken breast fillets until flat. Season with salt and pepper. Grease 4 large piece of aluminum foil with a little olive oil. Place the chicken breasts on the foil with the skin side down. Add the spinach and cheese mixture in the center of the fillets. Pull the sides of the chicken breasts up toward the center. Roll up and twist the ends together.
Place the chicken breasts in a baking dish and bake in a preheated oven (180°C (approximately 350°F)) for about 30 minutes.
Rinse the peppers, cut in half, remove the seeds and the white interior skins and cut into very small cubes. Rinse and finely chop the scallions. Mix the peppers with the scallions. Peel and press the garlic. Stir in oil and vinegar and season with salt and pepper. Serve with the chicken breast fillets.
