Chicken Breasts Stuffed with Spinach
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(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
484
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 484 cal. | (23 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 479.6 μg | (799 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 34.1 mg | (284 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 225 μg | (75 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 22.5 μg | (50 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,327 mg | (33 %) | ||
| Calcium | 224 mg | (22 %) | ||
| Magnesium | 142 mg | (47 %) | ||
| Iron | 7.3 mg | (49 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 447 mg | |||
| Cholesterol | 266 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Spinach
- 4 Chicken breasts
- salt
- freshly ground peppers
- Nutmeg
- 1 scoop Mozzarella
- 2 eggs
- 4 Tbsps breadcrumbs
- 4 Tbsps Pastry flour
- 3 Tbsps clarified butter
Preparation steps
1.
Rinse spinach, trim and add to a shallow pan filled with boiling water. Cook until wilted, remove from pan, rinse and drain, then squeeze out water and chop coarsely.
2.
Skin chicken breasts, cut a pocket in each breast and season with salt and pepper.
3.
Cut mozzarella into cubes and mix with the spinach. Season with salt, pepper and nutmeg.
4.
Stuff spinach filling into chicken breast pockets and seal with toothpicks.
5.
Beat the eggs in a shallow dish. Place flour and breadcrumbs on separate plates.
6.
Roll stuffed chicken breasts in flour, then dip in eggs and roll in breadcrumbs. Heat plenty of butter in a pan over medium heat. Add chicken breasts and fry on all sides until golden brown, about 10 minutes.
