Grilled Stuffed Chicken Breasts
Grilled Stuffed Chicken Breasts - Juicy and tender chicken with spicy creamy cheese
Healthy, because
Even smarter
Nutritional values
The easily digestible proteins from chicken meat can be easily converted into muscles by the body. The protein-rich ricotta in this recipe enhances this effect.
Enjoy a fresh salad with this recipe to add some minerals and complex carbohydrates to your meal.
(Percentage of daily recommendation)
| Calorie | 341 cal. | (16 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 0.2 g | (1 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 13.6 μg | (23 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 31.4 mg | (262 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 612 mg | (15 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 362 mg | |||
| Cholesterol | 148 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 9 ozs Ricotta cheese
- 3 sprigs Tarragon
- 3 sprigs parsley
- salt
- peppers
- 6 Chicken breasts (each about 6 ounces)
- ½ lemon
- 1 Tbsp honey
- Canola oil (for the grill)
Kitchen utensils
Preparation steps
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.
