Chicken Breast with Apple Chutney

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Chicken Breast with Apple Chutney
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Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
9755
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie9,755 cal.(465 %)
Protein232 g(237 %)
Fat12 g(10 %)
Carbohydrates376 g(251 %)
Sugar added50 g(200 %)
Roughage6.8 g(23 %)
Vitamin A1.1 mg(138 %)
Vitamin D0.1 μg(1 %)
Vitamin E3.5 mg(29 %)
Vitamin K14.9 μg(25 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin47.1 mg(393 %)
Vitamin B₆1.3 mg(93 %)
Folate38 μg(13 %)
Pantothenic acid2.1 mg(35 %)
Biotin16.9 μg(38 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C30 mg(32 %)
Potassium46,175 mg(1,154 %)
Calcium2,787 mg(279 %)
Magnesium9,088 mg(3,029 %)
Iron274 mg(1,827 %)
Iodine455 μg(228 %)
Zinc92.6 mg(1,158 %)
Saturated fatty acids5.5 g
Uric acid450 mg
Cholesterol151 mg
Complete sugar373 g

Ingredients

for
4
For the apple chutney
750 grams Apple
250 grams onions
150 grams golden raisin
200 grams Rock sugar (fine brown candy)
180 liters apple cider vinegar
1 tsp Panch Phoron (Indian 5-spice mix)
5 grams fresh ginger
1 Red chili pepper
salt
For the chicken breast
4 Chicken breasts (each 200 grams)
salt
peppers
1 Tbsp vegetable oil
30 grams butter
150 milliliters chicken stock
How healthy are the main ingredients?
apple cider vinegarAppleoniongingersaltChicken breast

Preparation steps

1.

For the apple chutney, peel apples, quarter, remove seeds and cut it into 1 cm (approximately 1/2 inch) pieces. Peel onion and chop finely. Place apples and onion in a saucepan, add golden raisins, rock sugar, apple cider vinegar and panch phoron. Peel ginger and finely chop. Rinse chile pepper, remove stalks, then cut crosswise into thin slices, taking care to remove seeds. Add ginger and chile pepper to the saucepan, simmer for about 45 minutes and season with salt. Stir often until apples are soft. Let cool.

2.

For the chicken, season chicken with salt and pepper. Heat oil and butter in a pan. First place chicken skin-side down in the pan, reduce heat and fry for 12-15 minutes, turning often. Remove chicken from the pan, add broth, let boil down briefly and season to taste. 

3.

Place chicken on plates and cover with the apple chutney. 

4.

Serve with crusty white bread if desired.