Chicken Breast Wrapped in Prosciutto with Zucchini
Healthy, because
Even smarter
Nutritional values
Zucchinis are rich in potassium and magnesium. We need these minerals for various metabolic processes and to strengthen muscles and nerves. Together with Parma ham, which contains various B vitamins that also have a positive effect on our nerves, this dish is true brain food. The Parma ham has another advantage over other raw hams: it is air-dried and therefore free of carcinogenic substances which are produced by smoking.
The eye is with: To bring more color to your plate, you can mix green and yellow zucchini. Red pesto is also suitable as a filling for chicken breast. For this you cut dried tomatoes very finely and put them into the pesto instead of basil. Also try our basic recipe for a light pesto as an alternative: https://eatsmarter.de/rezepte/leichtes-pesto
(Percentage of daily recommendation)
| Calorie | 494 cal. | (24 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin K | 20.1 μg | (34 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 35.8 mg | (298 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,006 mg | (25 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 397 mg | |||
| Cholesterol | 153 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 600 grams Zucchini
- 4 Chicken breasts
- 3 Tbsps Pesto
- salt
- freshly ground Black pepper
- 8 thin slices Prosciutto
- ½ bunch Basil
- 4 Tbsps vegetable oil
Preparation steps
Rinse, trim and slice the zucchini. Rinse the chicken breasts, pat dry, cut a pocket lengthwise in each and spread pesto in the incision. Season with salt and pepper. Wrap each fillet with two slices of prosciutto. Rinse the basil, shake dry and chop.
Heat 2 tablespoons of oil in a pan and fry the zucchini for 5 minutes. Season with salt and pepper and mix with the basil. Brown the chicken breasts in the remaining oil on both sides briefly and then cover and cook for about 5 minutes. Add the zucchini back to the pan and briefly heat. Arrange the chicken and zucchini on plates and serve.
