Chicken Breast with Pistachio Crust
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 54 min.
Ready in
Calories:
430
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 430 cal. | (20 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 6 μg | (10 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 33.3 mg | (278 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 927 mg | (23 %) | ||
| Calcium | 271 mg | (27 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 385 mg | |||
| Cholesterol | 146 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken breasts (about 120 grams)
- salt
- peppers
- 150 grams Blue cheese
- 2 Tbsps breadcrumbs
- 2 Tbsps coarsely chopped Shelled pistachio
- 200 grams lamb's lettuce
- 1 Tbsp brown sugar
- 1 onion
- 2 Tbsps balsamic vinegar
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F). Rinse the meat and pay dry. Season with salt and pepper. Cook in hot oil on both sides for about 4 minutes. Place in a baking dish.
2.
Crumble the cheese. Mix with the bread crumbs, pistachios and butter. Coat the meat with the mixture. Bake in the oven for about 10 minutes.
3.
Rinse the lettuce. Add the sugar to the drippings and allow to caramelize. Deglaze with the vinegar and season to taste. Drizzle the salad with the dressing and serve with meat.
