Chicken Breast with Fruit and Mustard
Nutritional values
(Percentage of daily recommendation)
| Calorie | 472 cal. | (22 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 11.2 μg | (19 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 31.1 mg | (259 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 1,047 mg | (26 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 407 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 54 g |
Ingredients
- Ingredients
- 100 grams sugar
- 2 centimeters ginger
- 1 Vanilla bean
- 100 grams Prune
- 100 grams dried Apricot
- 250 grams Pineapple (sliced, canned)
- 50 grams raisins
- 2 cloves
- 100 milliliters White vinegar
- salt
- 1 tsp mustard powder
- 4 Chicken breasts (140 grams or 5 oz each, with skin)
- peppers
- 1 Tbsp vegetable oil
Preparation steps
Simmer sugar in 250 ml (approximately 1 cup) of water for about 10 minutes. Peel ginger and finely chop. Slit vanilla pod lengthwise. Rinse plums and apricots, cut in half and remove the pits. Chop about half of the fruit roughly and leave the other half. Drain the pineapple and cut into pieces.
Place the plums, apricots, pineapple, raisins, cloves, vinegar, vanilla, 1 teaspoon salt and mustard powder into the saucepan with the syrup and bring to a boil. Pour into a clean glass jar. Set aside to infuse at least overnight. The mixture is better when kept up to a week in a cool, dark place.
Rinse the chicken breasts, pat dry, season with salt and pepper. Cook in a grill pan in hot oil, skin side down for about 5 minutes until golden brown. Flip and grill on the other side until cooked through. Remove from the heat.
Cut the chicken breasts into slices and serve on plates, topped with the fruit marinated in mustard sauce.
