Mango Stuffed Chicken Breasts with Mashed Potatoes and Brussels Sprouts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 792 cal. | (38 %) | ||
| Protein | 71 g | (72 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.6 g | (35 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 9.5 mg | (79 %) | ||
| Vitamin K | 235.9 μg | (393 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 38.7 mg | (323 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 250 μg | (83 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 15.7 μg | (35 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 229 mg | (241 %) | ||
| Potassium | 2,015 mg | (50 %) | ||
| Calcium | 364 mg | (36 %) | ||
| Magnesium | 152 mg | (51 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 517 mg | |||
| Cholesterol | 274 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 500 grams russet potatoes
- salt
- 600 grams Brussels sprouts
- 4 Chicken breasts (each 120 grams)
- 1 small Mango
- 120 grams Cheese (such as Gouda)
- peppers (ground)
- 2 Tbsps Pastry flour
- 2 eggs
- 60 grams Corn flakes
- vegetable oil (for cooking)
- 120 milliliters milk
- 30 grams butter
- Nutmeg
Preparation steps
Peel the potatoes and steam about 30 minutes.
Scrub the Brussels sprouts, cut a cross on the stem and boil in salted water for about 10 minutes, until they have a slight bite.
Rinse the chicken breasts, pat dry and split vertically. Peel the mango, cut the flesh from the core and cut into sticks. Slice the cheese and stuff with the mango into the chicken breast fillets. Close the opening with toothpicks. Season with salt and pepper and coat with flour. Beat the eggs and soak the fillets. Coarsely crumble the cornflakes (put in a freezer bag and crush with a rolling pin), then bread the chicken. Heat enough oil to coat a pan, then cookchicken until golden brown, 6-8 minutes.
Drain potatoes, let dry and press through a ricer. Add milk and 20 grams (approximately 1 ounce) butter, then stir until thick. Season with salt and freshly grated nutmeg.
Drain the Brussels sprouts and place in a pan with the remaining butter. Season with salt and nutmeg.
Drain the chicken on paper towels and remove the toothpicks. Serve with the mashed potatoes and the Brussels sprouts.
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