Grilled Stuffed Chicken Breasts
(Percentage of daily recommendation)
|Calorie||242 kcal||(12 %)|
|Protein||42 g||(43 %)|
|Fat||6 g||(5 %)|
|Carbohydrates||2 g||(1 %)|
|Sugar added||5 g||(20 %)|
|Roughage||0 g||(0 %)|
|Vitamin A||0.2 mg||(25 %)|
|Vitamin D||0.1 μg||(1 %)|
|Vitamin E||0.7 mg||(6 %)|
|Vitamin B₁||0.1 mg||(10 %)|
|Vitamin B₂||0.2 mg||(18 %)|
|Niacin||24.8 mg||(207 %)|
|Vitamin B₆||0.9 mg||(64 %)|
|Folate||23 μg||(8 %)|
|Pantothenic acid||1.6 mg||(27 %)|
|Biotin||5.3 μg||(12 %)|
|Vitamin B₁₂||0.8 μg||(27 %)|
|Vitamin C||1 mg||(1 %)|
|Potassium||585 mg||(15 %)|
|Calcium||114 mg||(11 %)|
|Magnesium||49 mg||(16 %)|
|Iron||1.1 mg||(7 %)|
|Iodine||5 μg||(3 %)|
|Zinc||1.6 mg||(20 %)|
|Saturated fatty acids||3.6 g|
|Uric acid||291 mg|
Place ricotta in a fine-mesh sieve and let drain for at least 4 hours.
Rinse herbs, shake dry, pluck leaves and finely chop.
Mix herbs with the drained ricotta. Season with salt and pepper.
Rinse chicken and pat dry. Cut a pocket along the side of each fillet, deep into the breast meat.
Place herbed ricotta into a piping bag and generously fill each pocket with the cheese.
Use 2 toothpicks to seal each pocket.
Squeeze juice from lemon. Mix together 1 tablespoon lemon juice and the honey in a baking dish.
Place chicken breasts in the baking dish, turning to coat with the lemon-honey mixture. Cover and let marinate in the refrigerator for about 2 hours.
Remove chicken from the marinade and drain.
Place chicken breasts on a lightly oiled hot grill (or under a preheated broiler). Grilled, turning frequently, until chicken is cooked through, about 12 minutes. Season with salt and pepper and serve.