Chicken Breasts with Bread Stuffing

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Chicken Breasts with Bread Stuffing
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Health Score:
69 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
823
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie823 cal.(39 %)
Protein56 g(57 %)
Fat36 g(31 %)
Carbohydrates64 g(43 %)
Sugar added15 g(60 %)
Roughage7.4 g(25 %)
Vitamin A0.7 mg(88 %)
Vitamin D1.3 μg(7 %)
Vitamin E5.5 mg(46 %)
Vitamin K33 μg(55 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin33.3 mg(278 %)
Vitamin B₆1.4 mg(100 %)
Folate78 μg(26 %)
Pantothenic acid2.7 mg(45 %)
Biotin12.4 μg(28 %)
Vitamin B₁₂1.4 μg(47 %)
Vitamin C19 mg(20 %)
Potassium1,268 mg(32 %)
Calcium147 mg(15 %)
Magnesium97 mg(32 %)
Iron3.9 mg(26 %)
Iodine9 μg(5 %)
Zinc3.1 mg(39 %)
Saturated fatty acids18.5 g
Uric acid415 mg
Cholesterol301 mg
Complete sugar38 g

Ingredients

for
4
Ingredients
4 Chicken breasts
125 grams Toast (crust removed)
1 shallot
6 Tbsps butter
2 Tbsps vegetable oil
4 centiliters Madeira Wine
80 grams Whipped cream
2 eggs
16 Chestnuts
300 grams Celery
100 grams Cranberry
40 grams sugar
salt
freshly ground peppers
Nutmeg
1 Tbsp chopped parsley
How healthy are the main ingredients?
CeleryCranberryWhipped creamsugarparsleyChicken breast

Preparation steps

1.

Cut chestnuts crosswise and roast in hot oven (200°C, approximately 400°F) for 20 minutes. Take out and peel while still hot. Cut bread into cubes. Peel shallot, chop finely and sweat in 2 tablespoons butter until translucent. Mix cream, egg, shallot and parsley into the bread, then season with salt, pepper and nutmeg. Cut four chestnuts small and add to the bread mixture. Cut chicken breasts lengthwise, fill with the bread stuffing and secure. Cook chicken breasts on the skin side in 2 tablespoons oil in an ovenproof pan. Turn and finish cooking in the oven. Sauté remaining chestnuts with 1 tablespoon butter and Madeira.

2.

Trim celery, rinse and cut diagonally into slices. Sauté celery in 2 tablespoons butter, deglaze with some water and braise until done, about 6 minutes. Season with salt. Heat remaining butter with the sugar, melt sugar, add cranberries and cook.

3.

To serve, arrange chicken breasts on plates with roasted chestnuts, celery and cranberries.

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