Chicken breast rolls with bacon
Chicken breast fillet and mozzarella provide us with plenty of high-quality protein - this macronutrient is needed, among other things, for building muscles. The cheese also scores points with lots of calcium, which is important for strong bones and teeth.
Mediterranean oven vegetables go perfectly with the tender chicken breast fillet and also provide a lot of vitality and fibre: wash, clean and cut a red, yellow and green pepper and a courgette into bite-sized pieces - the vegetables are then mixed in a bowl with 2 tablespoons and seasoned with salt and pepper. Then just bake on a baking tray covered with baking paper in a preheated oven at 200 °C (fan oven 180 °C; gas: level 3) for approx. 20-30 minutes, ready!
(Percentage of daily recommendation)
| Calorie | 460 cal. | (22 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.6 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 1.8 μg | (3 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 26.6 mg | (222 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 544 mg | (14 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 10.4 g | |||
| Uric acid | 313 mg | |||
| Cholesterol | 119 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 650 grams Chicken breasts
- 250 grams Mozzarella
- 8 sprigs rosemary
- salt
- freshly ground peppers
- 8 slices Bacon
- 2 Tbsps vegetable oil
- 4 organic Limes
Preparation steps
Rinse chicken, pat dry and cut into 8 thin slices. Drain mozzarella and cut into slices. Rinse rosemary and shake dry. Season chicken with salt and pepper and cover with cheese. Place rosemary in the center and roll up. Wrap each roll with one slice of bacon and secure with toothpicks. Heat oil in a pan and cook rolls for about 6-8 minutes or until golden brown on all sides. Rinse lime in hot water, pat dry and halve, cook for 3-4 minutes.
Arrange chicken rolls (remove toothpicks) and lime halves on plates, lightly season with salt and pepper. If desired, serve with vegetables.