Chicken Breast with Bacon-herb Stuffing and Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 735 cal. | (35 %) | ||
| Protein | 33.89 g | (35 %) | ||
| Fat | 58.81 g | (51 %) | ||
| Carbohydrates | 13.95 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.91 g | (10 %) |
| Vitamin A | 343.37 mg | (42,921 %) | ||
| Vitamin D | 0.47 μg | (2 %) | ||
| Vitamin E | 2.19 mg | (18 %) | ||
| Vitamin B₁ | 0.15 mg | (15 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 19.08 mg | (159 %) | ||
| Vitamin B₆ | 0.65 mg | (46 %) | ||
| Folate | 18.05 μg | (6 %) | ||
| Pantothenic acid | 1.15 mg | (19 %) | ||
| Biotin | 3.56 μg | (8 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 22.46 mg | (24 %) | ||
| Potassium | 490.39 mg | (12 %) | ||
| Calcium | 113.6 mg | (11 %) | ||
| Magnesium | 42.63 mg | (14 %) | ||
| Iron | 3.16 mg | (21 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 19.68 g | |||
| Cholesterol | 155.09 mg |
Ingredients
- Ingredients
- 4 Chicken breasts
- salt
- freshly ground peppers
- 80 grams Bacon
- 2 Tbsps parsley (chopped)
- 1 Tbsp thyme
- 2 Tbsps Sour cream
- 1 Lettuce
- 2 Tomatoes
- 1 can Artichoke hearts (400 grams content)
- ½ lemon (juice)
- 6 Tbsps olive oil
- 2 Tbsps Corn oil
- 1 Tbsp butter
- 125 milliliters white wine
- 125 milliliters Chicken broth
- 200 grams Whipped cream
- 1 Tbsp pickled green peppercorns
Preparation steps
Slice the sides of the chicken fillets to create a pocket. Do not cut all the way through. Season inside and out with salt and pepper.
Mix the parsley with the bacon, thyme and creme fraiche. Season with pepper and fill the fillets and hold closed with toothpicks.
Rinse the lettuce, spin dry and pull apart into bite size pieces. Rinse the tomatoes and cut into eighths.
Drain the artichoke hearts. Depending on the size, cut into quarters or sixths.
Combine the lemon juice, salt, pepper and olive oil and mix.
In a large skillet, heat the corn oil. Add the butter and allow to foam. Sear the chicken breasts for 5 minutes until brown. Deglaze with the wine and the broth. Covered and cook over medium heat for about 7 minutes. Keep warm.
Stir the cream into the sauce and let it boil briefly. Add the pickled peppercorns and season with salt and pepper. Place the fillets in the sauce.
Drizzle the prepared salad ingredients with the dressing mix. Serve with the chicken fillets in pepper cream on plates.
