Chicken on Toast
(1 vote)
(1 vote)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
962
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 962 cal. | (46 %) | ||
| Protein | 71 g | (72 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 21.2 μg | (35 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 41.2 mg | (343 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 5.1 mg | (85 %) | ||
| Biotin | 30.2 μg | (67 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 1,320 mg | (33 %) | ||
| Calcium | 239 mg | (24 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 21 g | |||
| Uric acid | 448 mg | |||
| Cholesterol | 172 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 400 grams button Mushroom
- 2 onions
- 125 grams Bacon (in slices)
- 4 Chicken breasts (about 150 grams, 5 ounces)
- salt
- freshly ground peppers
- 1 tsp sweet ground paprika
- 1 Tbsp clarified butter
- 1 Tbsp butter
- 8 slices white bread
- 2 Tomatoes
- 4 Tbsps sun-dried tomato pesto (from a jar)
- 2 scoops Mozzarella (125 grams, 4.5 ounces)
- 2 Tbsps scallions
Preparation steps
1.
Clean mushrooms. Peel onions and thinly slice. Cut bacon into strips.
2.
Rinse chicken breast, pat dry, and season with salt, pepper, and paprika. Sauté in hot clarified butter for about 5 minutes on each side.
3.
Heat butter in a large pot, add bacon to it, then add onions and mushrooms and sauté for 5 minutes with salt and pepper.
4.
Toast bread in the toaster or oven. Clean, rinse, and slice the tomatoes. Spread pesto on one side of the toast, cover with tomato, and place on a baking sheet. Cut mozzarella into slices.
5.
Cut chicken breasts diagonally into slices, put a layer on the bread, and cover with mushrooms and mozzarella. Cook under the broiler until the cheese melts. Arrange on plates and serve sprinkled with chives.
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