Chicken Breast Stuffed with Ham and Green Beans
Nutritional values
(Percentage of daily recommendation)
| Calorie | 577 cal. | (27 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 43.4 μg | (72 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 36 mg | (300 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 1,645 mg | (41 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 131 mg | (44 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 438 mg | |||
| Cholesterol | 144 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 800 grams small, new potatoes (waxy)
- salt
- 200 grams Green beans
- 4 Chicken breasts
- 2 slices Boiled ham
- freshly ground peppers
- 20 grams butter
- 200 milliliters dry white wine
- 200 milliliters crushed Tomatoes
- ½ tsp sugar
- 4 Tbsps olive oil
- 10 whole almonds (blanched)
- Arugula (for garnish)
Preparation steps
Rinse the potatoes and cook with peels on in boiling salted water for about 20 minutes. Drain and let cool, then halve. Trim the green beans, rinse and blanch for about 6 minutes in boiling salted water. Dunk in ice water and drain.
In the meantime, rinse the chicken breast fillets, pat dry with paper towels and pound flat. Cut the ham slices in half and top the chicken. Put the beans in bundles on the ham and roll up the chicken over the filling. Secure with toothpicks and season with salt and pepper. Preheat the oven to 180°C (approximately 350°F) convection.
Melt the butter in a pan and brown the chicken rolls on all sides. Place in a baking dish and cook for about 20 minutes in the preheated oven. Deglaze the pan with the white wine and the crushed tomatoes, boil down to about half and season with salt, sugar and pepper.
Meanwhile, heat the olive oil in a pan and cook the potatoes and almonds 5-7 minutes. Season with salt and pepper. Take the chicken rolls from the oven and cut in half diagonally. Serve on plates with potatoes, almonds and tomato sauce. Garnish with arugula.
