Chicken and Red Onion Open Sandwich
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
702
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 702 cal. | (33 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 93 g | (62 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 3.7 μg | (6 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 36.1 mg | (301 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 809 mg | (20 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 372 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 0.333 cup golden breadcrumbs
- 2 Tbsps whole-grain Mustard
- 2 Tbsps fresh Fresh herbs (chopped, e. g. dill, rosemary or thyme)
- 1 tsp honey
- 4 boneless Chicken breasts (approx. 120 g each, beaten flatter if necessary)
- 1 Tbsp vegetable oil
- 2 Red onions (peeled, cut into 1 cm thick slices)
- 2 Baguette
Preparation steps
1.
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Mix the breadcrumbs with the mustard, herbs, honey and a little salt.
3.
Season the chicken with salt and ground black pepper. Heat the oil in a pan and fry on both sides for approx. 1 - 2 minutes each. Add the onion slices to the pan and fry as well, turning over occasionally.
4.
Cut the baguettes in half and slice open lengthways. Layer the chicken and cheese on the bottom half of the bread and place 3 slices of onion on each sandwich. Sprinkle with the mustard breadcrumbs.
5.
Place the top halves of the baguettes on the sandwiches, lay them on a baking tray covered with baking parchment and bake for approx. 8 minutes.
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