Crispy Cornflake-Crusted Chicken Stuffed with Arugula
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(0 votes)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
967
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 967 cal. | (46 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 122 g | (81 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.9 g | (30 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 111.7 μg | (186 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 40.7 mg | (339 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 119 mg | (125 %) | ||
| Potassium | 2,673 mg | (67 %) | ||
| Calcium | 147 mg | (15 %) | ||
| Magnesium | 187 mg | (62 %) | ||
| Iron | 8.4 mg | (56 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 494 mg | |||
| Cholesterol | 180 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken breasts
- 2 bunches Arugula
- 2 garlic cloves
- 2 Tbsps butter
- 1 beaten egg white
- Pastry flour
- 200 grams Corn flakes
- 4 Tbsps clarified butter
- salt
- peppers
- 1 pkg French fries
Preparation steps
1.
Rinse chicken breasts, pat dry, and slit horizontally with a sharp knife to create pockets. Season with salt and pepper. Rinse and chop arugula. Peel garlic. Heat butter in a pan. Press garlic through a garlic press into the pan, add arugula and stir until wilted. Let cool slightly. Stuff chicken breasts with arugula mixture and secure with toothpicks.
2.
Dredge chicken in flour, tap to remove excess, and dip in beaten egg white. Coat chicken in cornflakes, pressing to help them adhere. Heat clarified butter in a pan. Add chicken breasts and cook, about 6 minutes per side. Bake fries according to package directions and serve with stuffed chicken breasts.
