Goat Cheese-Stuffed Chicken Breast
Goat Cheese-Stuffed Chicken Breast - A Mediterranean meal with a delicious surprise—it's light and exceptionally aromatic
Healthy, because
Even smarter
Nutritional values
This protein-rich dish covers your daily requirement of protein and 70 percent of your daily requirement of iron.
To ensure that as much iron as possible from the meat is used by the body, serve a salad with paprika or drink orange juice as a side dish. With the help of vitamin C, which is abundantly available in salad and juice, the iron can be better absorbed.
(Percentage of daily recommendation)
| Calorie | 411 cal. | (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 K | 43.5 μg | (73 %) | ||
| 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 | |||
| Cholesterol | 151 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 10 ozs fresh Chanterelle
- 2 small shallots
- 1 garlic clove
- 1 bunch Chives
- 3 ozs young Goat cheese
- peppers
- 2 sprigs Basil
- 2 Chicken breasts (about 6 ounces)
- 2 Tbsps olive oil
- salt
Kitchen utensils
Preparation steps
Clean chanterelles and cut off the stems.
Peel the shallots and garlic and finely chop. Rinse chives, shake dry and cut into 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 400°F/convection 350°F until cooked through, about 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.
