Fried Chicken Fillet with Herbs
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
465
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 465 cal. | (22 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin K | 40.7 μg | (68 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 30.8 mg | (257 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 641 mg | (16 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 366 mg | |||
| Cholesterol | 141 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 2 Chicken breasts
- 1 handful Herb salad (as desired)
- 1 chili pepper
- 1 Tbsp parsley (chopped)
- 1 Tbsp Basil (chopped)
- 2 Tbsps sunflower oil
- 1 Tbsp butter
- salt
- freshly ground peppers
- 1 tsp Mustard
- 1 tsp honey
- 2 Tbsps White balsamic vinegar
- 2 Tbsps olive oil
Preparation steps
1.
Rinse chicken breasts, pat dry and season with salt and pepper. Heat sunflower oil in a pan and fry fry chicken on both sides while repeatedly turning for about 4-5 minutes until golden brown. Add chopped chile pepper, parsley and basil. Add butter to the pan and remove chicken from the heat. Let rest and baste occasionally with butter.
2.
Rinse herb salad, tear into small pieces and pat dry. Arrange on two plates.
3.
For the dressing, mix mustard in a bowl with honey, balsamic vinegar and olive oil and season with salt and pepper.
4.
Slice chicken breasts and place over salad. Drizzle with the dressing and serve.
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