Chicken Breast with Peppers and Feta Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 661 cal. | (31 %) | ||
| Protein | 40.76 g | (42 %) | ||
| Fat | 20.96 g | (18 %) | ||
| Carbohydrates | 74.16 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.15 g | (31 %) |
| Vitamin A | 1,236.63 mg | (154,579 %) | ||
| Vitamin D | 0.17 μg | (1 %) | ||
| Vitamin E | 0.53 mg | (4 %) | ||
| Vitamin B₁ | 0.11 mg | (11 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 18.01 mg | (150 %) | ||
| Vitamin B₆ | 0.62 mg | (44 %) | ||
| Folate | 14.8 μg | (5 %) | ||
| Pantothenic acid | 1.18 mg | (20 %) | ||
| Biotin | 2.51 μg | (6 %) | ||
| Vitamin B₁₂ | 0.75 μg | (25 %) | ||
| Vitamin C | 21.75 mg | (23 %) | ||
| Potassium | 251.16 mg | (6 %) | ||
| Calcium | 217.18 mg | (22 %) | ||
| Magnesium | 34.21 mg | (11 %) | ||
| Iron | 4.54 mg | (30 %) | ||
| Iodine | 6.39 μg | (3 %) | ||
| Zinc | 1.63 mg | (20 %) | ||
| Saturated fatty acids | 9.91 g | |||
| Cholesterol | 168.61 mg |
Ingredients
- Ingredients
- 4 Chicken breasts (about 140 grams, with skin)
- 100 grams pickled paprika (from a jar)
- 80 grams Feta
- 250 grams Basmati rice
- 350 grams mixed Fruit (banana, mango, pineapple, apple, and melon)
- salt
- freshly ground peppers
- 20 grams butter
- 500 milliliters Chicken broth
- 50 grams Crème fraiche
- 1 egg yolk
- 1 Tbsp sharp Mustard
- 4 fresh Sage (leaves)
Preparation steps
Rinse the chicken breasts and pat dry. With a sharp knife, cut a pocket into each. Pat the peppers dry. Also pat the feta dry and cut it into 4 strips. Wrap each feta strip in the peppers and stuff into the chicken pockets. Seal the chicken up with toothpicks.
Rinse the rice in a colander and drain. Peel, clean, and cut the fruit into small cubes or slices. Mix fruit with the rice, season with salt and pepper, and place in a buttered gratin or baking dish. Pour the broth over the rice. Season the chicken breasts with salt and pepper and place on top of rice. Top with pats of the remaining butter and bake in the oven until golden brown, about 40 minutes.
Mix the crème fraîche with the egg yolk and mustard. Distribute the mixture over the chicken breasts for the last 15 minutes of cooking. Sprinkle with sage leaves cut into thin strips.
Remove dish from the oven and remove toothpicks. Season to taste and serve.
