Chicken Breast with Potato Topping

0
Average: 0 (0 votes)
(0 votes)
Chicken Breast with Potato Topping

Chicken Breast with Potato Topping - Breading with a difference - potatoes!

share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
491
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie491 kcal(23 %)
Protein50 g(51 %)
Fat16 g(14 %)
Carbohydrates30 g(20 %)
Sugar added0 g(0 %)
Roughage6 g(20 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.5 μg(8 %)
Vitamin E6.2 mg(52 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin30 mg(250 %)
Vitamin B₆1.4 mg(100 %)
Folate102 μg(34 %)
Pantothenic acid2.8 mg(47 %)
Biotin14.3 μg(32 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C50 mg(53 %)
Potassium1,480 mg(37 %)
Calcium128 mg(13 %)
Magnesium93 mg(31 %)
Iron3.7 mg(25 %)
Iodine11 μg(6 %)
Zinc2.8 mg(35 %)
Saturated fatty acids7.5 g
Uric acid345 mg
Cholesterol192 mg

Ingredients

for
4
Ingredients
2 Fennel bulb
200 grams Cherry tomatoes
500 grams potatoes
1 egg
salt
peppers
Nutmeg
4 Chicken breasts (À 180 g)
1 Tbsp olive oil
4 Tbsps cream cheese
150 milliliters dry white wine
3 sprigs Lemon thyme
1 Tbsp Cultured butter
white balsamic vinegar (to taste)
How healthy are the main ingredients?
potatocream cheeseolive oilFennel bulbeggsalt

Preparation steps

1.

Cut off fennel stalks and rinse bulbs. Quarter fennel bulbs lengthwise and cut into sticks. Rinse and halve the tomatoes (approximately 8 ounces).

2.

Peel the potatoes (approximately 1 pound), wash and grate. Mix potatoes with egg and season with salt, pepper and nutmeg.

3.

Rinse chicken breasts (approximately 6 ounces each) with cold water, pat dry and cut in half horizontally. Season with salt and pepper.

4.

Add oil to a baking dish, then fennel and tomatoes. Spread cream cheese on chicken breasts, put meat on vegetables and spread potato mixture on top. Pour wine (approximately 6 ounces) over meat. Bake in preheated oven at 180°C (convection oven 160°C; gas mark 2-3) (approximately 350°F/convection 325°F) for approximately 30 minutes.

5.

Meanwhile, rinse thyme, shake dry and chop leaves. Melt butter, remove from heat and mix with thyme.

6.

Switch the oven to grill function. Remove chicken breasts, sprinkle with thyme butter and grill until golden brown, approximately 10 minutes.

7.

Season vegetables to taste with vinegar and serve with meat on preheated plates.