Goat Cheese-Stuffed Chicken Breast
(Percentage of daily recommendation)
|Calorie||411 kcal||(20 %)|
|Protein||47 g||(48 %)|
|Fat||23 g||(20 %)|
|Carbohydrates||2 g||(1 %)|
|Sugar added||0 g||(0 %)|
|Roughage||8.5 g||(28 %)|
|Vitamin A||0.5 mg||(63 %)|
|Vitamin D||3 μg||(15 %)|
|Vitamin E||2.2 mg||(18 %)|
|Vitamin B₁||0.2 mg||(20 %)|
|Vitamin B₂||0.6 mg||(55 %)|
|Niacin||36.4 mg||(303 %)|
|Vitamin B₆||1 mg||(71 %)|
|Folate||69 μg||(23 %)|
|Pantothenic acid||5.1 mg||(85 %)|
|Biotin||26.3 μg||(58 %)|
|Vitamin B₁₂||0.9 μg||(30 %)|
|Vitamin C||14 mg||(15 %)|
|Potassium||1,357 mg||(34 %)|
|Calcium||92 mg||(9 %)|
|Magnesium||74 mg||(25 %)|
|Iron||10.2 mg||(68 %)|
|Iodine||10 μg||(5 %)|
|Zinc||2.3 mg||(29 %)|
|Saturated fatty acids||9.2 g|
|Uric acid||353 mg|
Clean chanterelles and cut off the stems.
Peel the shallots and garlic and finely chop. Rinse chives, shake dry and cut into 5 cm (approximately 2-inch) pieces.
Stir goat cheese in a small bowl until smooth and season with pepper. Rinse basil, shake dry, pluck leaves and finely chop, then mix with the cheese.
Rinse the chicken, pat dry and make a small horizontal incision in each breast with a sharp knife.
Insert the handle of a wooden spoon into each incision and move it around to form a pocket.
Put the cheese filling into a piping bag and pipe into the pockets.
Seal the openings with toothpicks.
Heat the oil in a non-stick pan over medium-high heat. Season chicken with salt and pepper and sear until browned on each side.
Transfer chicken to a baking sheet and cook in a preheated oven at 200°C (fan oven 180°C, gas mark 3)(approximately 400°F/convection 350°F) until cooked through, 12-15 minutes.
Cook shallots and garlic in same pan over medium heat until translucent, stirring frequently, about 3 minutes. Add mushrooms and cook until softened, 4-5 minutes, then season with salt and pepper. Add chives and serve vegetables with the chicken.