Chicken Breast Sandwich
Nutritional values
(Percentage of daily recommendation)
| Calorie | 925 cal. | (44 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 120 g | (80 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.6 g | (32 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 22.3 μg | (37 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 21.9 mg | (183 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 973 mg | (24 %) | ||
| Calcium | 217 mg | (22 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 233 mg | |||
| Cholesterol | 142 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 3 sprigs parsley
- 2 sprigs Basil
- 1 sprig mint
- 1 red onion
- 3 Tomatoes
- 6 leaves Romaine lettuce
- ½ ripe Avocado
- 2 Tbsps Lime juice
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 5 Tbsps breadcrumbs
- 1 Tbsp freshly grated Parmesan
- 2 Chicken breasts (ready to cook, about 250 grams)
- 3 Tbsps Pastry flour
- 1 egg
- 4 Ciabatta
- 4 Tbsps cream cheese
Preparation steps
Rinse the herbs, shake dry and pluck off the leaves. Finely chop half of the leaves and cut the other half into narrow strips. Peel and finely chop the onion. Rinse the tomatoes, quarter, remove the seeds and cube. Rinse the lettuce leaves, spin dry and cut into strips. Peel the avocado and cut into small cubes. Mix the onion, tomatoes, herbs (strips), lime juice, 2 tablespoons of oil and the avocado. Season with salt and pepper.
Mix the breadcrumbs, parmesan and chopped herbs. Rinse the meat, pat dry, halve horizontally and season with salt and pepper. Cover the meat with flour and roll in a beaten egg. Roll in the breadcrumb mixture. Saute the chicken breast fillets in the remaining oil for about 5 minutes, until golden brown.
Cut the rolls horizontally and toast, if desired. Coat the bottom half with cream cheese. Cover with strips of lettuce and a chicken breast. Spread the tomato salsa on the meat and place the other piece of bread on top. Cut in half and serve.
