chicken breas twith herb and cheese filling
(Percentage of daily recommendation)
| Calorie | 491 cal. | (23 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 9 μg | (15 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 36.7 mg | (306 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 19.2 μg | (43 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 985 mg | (25 %) | ||
| Calcium | 206 mg | (21 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 11.8 g | |||
| Uric acid | 482 mg | |||
| Cholesterol | 223 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 4 Chicken breasts
- 1 Lime
- white freshly ground pepper
- 1 garlic clove
- 1 bunch Basil
- 150 grams Processed cheese
- 1 small egg
- salt
- 6 Tbsps breadcrumbs
- 1 Tbsp clarified butter
- 200 grams Snow peas
- 200 grams button Mushroom
- 1 tsp butter
Preparation steps
Rinse the chicken, pat dry and laterally cut a deep pocket in each breast. Rinse the lime in hot water, dry, grate the zest and squeeze the juice. Mix the juice with pepper.
Peel the garlic and cut into slices. Pluck half of the basil leaves from the stems. Lay the breasts in a bowl and drizzle with the pepper lime juice. Distribute basil and garlic on top. Cover and let stand for about 2 hours.
Cut the remaining basil into thin strips and mix with the cheese. Drain the breasts and fill the pockets with the cheese mixture. Crack the egg into a deep dish and whisk with a fork. Season the breasts, dip into the egg and batter in the breadcrumbs. Heat the butter in a large skillet and fry the chicken about 10 minutes over medium heat until golden brown, turning once.
Rinse the snow peas and clean the mushrooms with a wet paper towel. Cook the peppers in a little salted water for about 4 minutes until al dente, then drain. Heat butter in a pan. Saute the mushrooms in it. Add the peas. Season with salt and pepper. Add the chicken and vegetables. Sprinkle with lime zest to serve. Goes well with tagliatelle.