Chicken Breasts with Anchovy Crust and Cherry Tomato Salad
(1 vote)
(1 vote)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
249
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 249 cal. | (12 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 0.9 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 2.9 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 16.6 mg | (138 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 409 mg | (10 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 193 mg | |||
| Cholesterol | 78 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Chicken breasts
- 1 garlic clove
- 3 Anchovy fillet
- 1 Tbsp Pastry flour
- salt (and pepper)
- 150 grams Cherry tomatoes
- 2 scallions
- 1 Tbsp balsamic vinegar
- 2 Tbsps vegetable oil
- sugar
- 1 Tbsp clarified butter
- 3 Tbsps grated Parmesan
Preparation steps
1.
Rinse chicken breasts and pat dry. Peel garlic and rub the fillets with garlic, salt and pepper. Rinse anchovy fillets under running water and chop finely. Rub over the chicken breast fillets. Mix flour and salt and turn the meat in it. Rinse tomatoes, wipe dry and halve. Rinse scallions, pat dry and cut into thin rings.
2.
Mix balsamic vinegar, oil, salt and pepper to taste and a pinch of sugar in a bowl. Toss with tomatoes and scallions. Heat the clarified butter in a pan, add chicken breasts and cook until golden brown. Top with Parmesan cheese, cover and allow cheese to melt. Serve with the tomato salad.
