Filled Chicken with Tomatoes
(0 votes)
(0 votes)
Health Score:
9,1 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
420
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 420 kcal | (20 %) | ||
| Protein | 50.05 g | (51 %) | ||
| Fat | 16.32 g | (14 %) | ||
| Carbohydrates | 18.34 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.38 g | (15 %) |
more nutritional values
| Vitamin A | 227.94 mg | (28,493 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.52 mg | (13 %) | ||
| Vitamin B₁ | 0.22 mg | (22 %) | ||
| Vitamin B₂ | 0.39 mg | (35 %) | ||
| Niacin | 27.59 mg | (230 %) | ||
| Vitamin B₆ | 1.55 mg | (111 %) | ||
| Folate | 66.66 μg | (22 %) | ||
| Pantothenic acid | 1.75 mg | (29 %) | ||
| Biotin | 12.75 μg | (28 %) | ||
| Vitamin B₁₂ | 0.65 μg | (22 %) | ||
| Vitamin C | 41.16 mg | (43 %) | ||
| Potassium | 1,108.67 mg | (28 %) | ||
| Calcium | 65.79 mg | (7 %) | ||
| Magnesium | 86.92 mg | (29 %) | ||
| Iron | 2.15 mg | (14 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 3.32 mg | (42 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Cholesterol | 128.42 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Preheat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.
2.
Put the dried tomatoes in a bowl, boil the stock and pour over. Leave to soak for around 10 minutes then drain, if necessary, and roughly chop. Add the basil and season with ground black pepper. Cut a pocket lengthwise into the turkey breast and fill it with the tomato mixture, then close up with kitchen string or roulade skewers. Season all over with salt, ground black pepper and thyme.
3.
Arrange the bacon in a deep, oiled baking tin and arrange the tomatoes, onions and garlic on top. Season with salt and ground black pepper and lay the turkey breast on top. Drizzle with the remaining oil and cook in the oven for approx. 40 minutes. Baste the meat occasionally with the cooking juices and add a little water if necessary.
4.
Before serving, remove the kitchen string or skewers and check the seasoning.
