Chicken Breast with Rhubarb Cherry Chutney
Nutritional values
(Percentage of daily recommendation)
| Calorie | 286 cal. | (14 %) | ||
| Protein | 27.95 g | (29 %) | ||
| Fat | 7.37 g | (6 %) | ||
| Carbohydrates | 28.05 g | (19 %) | ||
| Sugar added | 12.47 g | (50 %) | ||
| Roughage | 3.11 g | (10 %) |
| Vitamin A | 50.11 mg | (6,264 %) | ||
| Vitamin D | 0.09 μg | (0 %) | ||
| Vitamin E | 0.41 mg | (3 %) | ||
| Vitamin B₁ | 0.08 mg | (8 %) | ||
| Vitamin B₂ | 0.12 mg | (11 %) | ||
| Niacin | 17.27 mg | (144 %) | ||
| Vitamin B₆ | 0.55 mg | (39 %) | ||
| Folate | 9.68 μg | (3 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Vitamin B₁₂ | 0.29 μg | (10 %) | ||
| Vitamin C | 8.28 mg | (9 %) | ||
| Potassium | 443.9 mg | (11 %) | ||
| Calcium | 91.26 mg | (9 %) | ||
| Magnesium | 37.56 mg | (13 %) | ||
| Iron | 1.26 mg | (8 %) | ||
| Zinc | 0.97 mg | (12 %) | ||
| Saturated fatty acids | 3.21 g | |||
| Cholesterol | 83.1 mg |
Ingredients
- Ingredients
- 1 shallot
- 2 centimeters ginger
- ½ tsp Coriander
- 4 allspice
- 50 milliliters Red wine vinegar
- 50 grams brown sugar
- 250 grams Rhubarb
- 250 grams Cherries
- salt
- peppers
- 4 Chicken breasts (about 140 grams, with skin)
- 1 Tbsp clarified butter
Preparation steps
Peel and finely chop the shallot and ginger. Pound the coriander and allspice in a mortar. Boil the spices with the shallot, ginger, vinegar, 2–3 tablespoons of water, and sugar and gently simmer for about 5 minutes. If necessary, add some extra water. Rinse the rhubarb and cut in about 1-cm ( approximately half-inch pieces). Wash and pit the cherries. Add the rhubarb and cherries to the spiced liquid and let simmer, stirring occasionally, for 10–15 minutes. Add salt and pepper to taste, remove from the heat, and allow to cool.
Preheat the oven to 140°C (approximately 275°F).
Rinse the chicken breasts and pat dry. Season with salt and pepper. In clarified butter, sauté 2–3 minutes on the skin side until golden brown in an ovenproof pan. Then turn and cook about 10 minutes. Finish cooking in the oven.
Serve with the chutney.
