Chicken Breasts with Chestnut Stuffing, Cabbage and Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,029 cal. | (49 %) | ||
| Protein | 88 g | (90 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 34.3 g | (114 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 33.2 mg | (277 %) | ||
| Vitamin K | 21.4 μg | (36 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 1.4 mg | (127 %) | ||
| Niacin | 45 mg | (375 %) | ||
| Vitamin B₆ | 3 mg | (214 %) | ||
| Folate | 404 μg | (135 %) | ||
| Pantothenic acid | 6.1 mg | (102 %) | ||
| Biotin | 23.6 μg | (52 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 561 mg | (591 %) | ||
| Potassium | 3,688 mg | (92 %) | ||
| Calcium | 830 mg | (83 %) | ||
| Magnesium | 221 mg | (74 %) | ||
| Iron | 10 mg | (67 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 7.8 mg | (98 %) | ||
| Saturated fatty acids | 24.7 g | |||
| Uric acid | 808 mg | |||
| Cholesterol | 328 mg | |||
| Complete sugar | 38 g |
Ingredients
- Ingredients
- 4 large Savoy cabbage
- 4 Chicken breasts
- 120 grams crustless white bread
- 1 shallot
- 40 grams butter
- 2 Tbsps vegetable oil
- 80 grams Whipped cream
- 2 eggs
- 4 Chestnuts
- 4 Tbsps Diced tomatoes (finely diced)
- salt
- chopped parsley
- freshly ground peppers
- Nutmeg
- also
- 2 Tomatoes
- 400 grams tender Savoy cabbage
- 200 grams Mushrooms (such as small oyster mushrooms)
- 3 Tbsps butter
- 150 grams Whipped cream
- salt
- freshly ground peppers
Preparation steps
Score the chestnuts, place in water in a small pan, cover and cook about 20 minutes. Cook until the shells are cracked, stirring occasionally. Peel while still hot. Cut the white bread into small cubes. Peel shallot, chop and cook until shallots are translucent in 30 grams (approximately 1 ounce) butter. Whisk together the cream and egg, mix with shallot, diced tomato, parsley and bread and season to taste with salt, pepper and nutmeg. Chop the chestnuts and add to the bread mixture.
Blanch the large cabbage leaves in boiling salted water for 2-3 minutes. Remove, rinse with cold water and pat dry. Cut the thick veins from the cabbage.
Cut the chicken breasts in half lengthwise without cutting all the way through, unfold, and place each on a cabbage leaf. Top with filling, roll and tie with kitchen twine. Sear in hot oil on all sides and transfer to an oven preheated to 180°C (approximately 350°F) to finish cooking, 10-15 minutes.
Blanch the remaining tender cabbage leaves for 2-3 minutes in boiling salted water, drain, rinse and drain, then cut into strips.
Blanch the tomatoes, rinse, peel, remove seeds and cut into wedges. Trim the mushrooms. Sauté the cabbage strips in 2 tablespoons hot butter, pour in the cream, season with salt and pepper and cook 10 more minutes. Simmer gently. Sauté mushrooms and tomatoes in remaining butter for about 2 minutes at medium heat and season with salt and pepper.
To serve, spoon the cabbage onto plates, top with stuffed chicken breasts and garnish with mushrooms and tomatoes.
