Goji Berry and Chanterelle Stuffed Chicken Breasts
Healthy, because
Even smarter
Nutritional values
Chicken breast together with the chanterelles pack this dish with plenty of protein.
Goji berries are trendy and are said to work wonders. This has not been scientifically proven, but these small red berries do contain antioxidants, fiber and protein.
(Percentage of daily recommendation)
| Calorie | 373 cal. | (18 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12 g | (40 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 25.4 mg | (212 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 19.5 μg | (43 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 339 mg | (357 %) | ||
| Potassium | 1,089 mg | (27 %) | ||
| Calcium | 169 mg | (17 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 8.8 mg | (59 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 272 mg | |||
| Cholesterol | 135 mg |
Ingredients
- Ingredients
- 3 ozs Dried goji berry (alternatively, dried cherries)
- 2 shallots
- 4 ozs low fat Ricotta cheese
- 4 Chicken breasts (or turkey, supremes, about 6-7 oz each)
- salt
- peppers
- ½ bunch smooth parsley
- 1 Tbsp Canola oil
- 14 ozs fresh Chanterelle
- 7 ozs Cherry tomatoes
- 1 Tbsp butter
Kitchen utensils
Preparation steps
Put goji berries in a sieve and rinse. Place in a small bowl with lukewarm water for about 20 minutes.
Meanwhile, peel and finely chop the shallots. Put half of them in a bowl and stir in the ricotta.
Rinse chicken breasts and pat dry with paper towels. Season with salt and pepper. Cut a pocket in each with a sharp knife.
Rinse the parsley, shake dry and chop finely.
Drain goji berries and add to the ricotta with 1 tablespoon parsley. Season with salt and pepper and mix well.
Fill the chicken breasts with ricotta mixture and pin together the "pockets" with toothpicks.
Heat oil in a skillet. Cook breasts over medium heat for 15-18 minutes on each side.
Meanwhile, trim chanterelles and clean with a brush. Cut large mushrooms into halves or quarters.
Rinse cherry tomatoes and place in a bowl of boiling water. Let stand for 30 seconds. Drain and rinse off thoroughly in cold water. Remove the skin with a sharp knife.
In another skillet, melt the butter and add chanterelles. Season with salt and cook, stirring constantly over high heat until the liquid is almost evaporated, about 5 minutes.
Add cherry tomatoes, mix gently and cook for another 2-3 minutes over medium heat. Season again to taste with salt and pepper and sprinkle with remaining parsley. Serve with the chicken.
