Chicken Breast with Pepper-Nut Sauce and Baked Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 735 cal. | (35 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 14 mg | (117 %) | ||
| Vitamin K | 70.2 μg | (117 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 33.9 mg | (283 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 16.4 μg | (36 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 153 mg | (161 %) | ||
| Potassium | 1,388 mg | (35 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 124 mg | (41 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 15.2 g | |||
| Uric acid | 396 mg | |||
| Cholesterol | 175 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the potato wedges
- vegetable oil (for greasing the baking pan)
- 500 grams starchy new potatoes
- salt
- freshly ground peppers
- 1 Tbsp sweet ground paprika
- 3 Tbsps olive oil
- For the chicken breast
- 4 Chicken breasts (each about 150 grams)
- 2 Tbsps clarified butter
- For the sauce
- 2 red Bell pepper
- 50 grams chopped Hazelnuts
- 150 milliliters Whipped cream (at least 30% fat content)
- 1 bunch Arugula
Preparation steps
For the potato wedges, preheat the oven to 175°C (approximately 350°F) top and bottom heat. Grease a deep baking tray well with oil. Rinse, halve and cut the potatoes into bite-sized pieces. Season the potato pieces with salt, pepper and paprika and mix thoroughly with the oil. Spread in the prepared pan and bake in the preheated oven about 35 minutes until softened.
Turn the potatoes often. Meanwhile, rinse the chicken, pat dry and season with salt and pepper. Heat some butter in a pan and sear the chicken breasts on all sides. Reduce the heat and let the chicken breasts cook 5-10 more minutes, then remove from the pan and keep warm.
For the sauce, rinse the peppers, cut in half, trim and finely chop. Rinse, trim and pat dry half the bunch of arugula and tear into small pieces. Heat about 1 tablespoon olive oil in a separate pan, sauté the peppers 5 minutes, add the cream and hazelnuts, season with salt and pepper and simmer for 5 minutes over low heat.
Mix the torn arugula into the sauce and season with salt and pepper. Rinse the remaining arugula, spin dry, divide among four plates and sprinkle with a little salt, pepper and olive oil. Top with the chicken, pour the sauce over the top and serve with baked potatoes.
