Chicken Fillet with Spicy Mushroom Stuffing and Speck Case
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,161 cal. | (55 %) | ||
| Protein | 72 g | (73 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 92 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 14 mg | (117 %) | ||
| Vitamin K | 17.4 μg | (29 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 42.5 mg | (354 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 4.6 mg | (77 %) | ||
| Biotin | 27.9 μg | (62 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 1,286 mg | (32 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 142 mg | (47 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 18.8 g | |||
| Uric acid | 509 mg | |||
| Cholesterol | 232 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the chicken
- 4 Chicken breasts (160 grams or approximately 6 oz each)
- 400 grams button Mushroom
- 1 bunch Sage
- 1 onion
- 2 Tbsps cream cheese
- 1 egg
- 6 Tbsps breadcrumbs
- salt
- freshly ground peppers
- 8 slices Bacon
- vegetable oil (for cooking)
- For pasta and sauce
- 400 grams Tagliatelle
- salt
- 1 onion
- vegetable oil (for sautéing)
- 150 milliliters chicken stock
- 2 Tbsps lemon juice
- 100 milliliters Whipped cream
- 2 Tbsps sauce thickener
- freshly ground peppers
Preparation steps
Rinse the chicken, pat dry, and make a pouch by cutting a slit with a sharp knife. Rub mushrooms with a paper towel, chop in up to 6 pieces. Rinse the sage, shake dry and set some leaves aside. Finely chop the rest. Peel the onion and cut into small cubes. Sauté the onion in 1 teaspoon oil, add mushrooms and cook until almost all the water has evaporated. Stir in the cream cheese and herbs, remove from heat and let cool. Mix the egg into the cooled mixture, add breadcrumbs until a pliable dough is formed. Season with salt and pepper.
Preheat the oven to 160°C (approximately 325°F). Divide mixture into 4 portions and stuff into a chicken breast. Secure with a wooden skewer and wrap with bacon. Heat the remaining oil in an ovenproof skillet cook the chicken breasts on all sides briefly. Remove from heat, distribute the remaining sage on top of the chicken, cover with aluminum foil and bake for about 30 minutes on the middle shelf.
In the meantime, cook the pasta (al dente) in salted water. Cut the remaining mushrooms into slices, peel the onion, chop finely, and sauté in oil. Deglaze with stock and lemon juice and simmer for about 5-10 minutes. Pour in the cream, add remaining sage, simmer, and season to taste.
Drain the pasta, distribute onto preheated plates. Remove the wooden skewers from the chicken, slice and arrange on the pasta. Add the pan drippings to the cream sauce. To serve, spoon sauce over the pasta.
