Mushroom-Stuffed Chicken

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Mushroom-Stuffed Chicken
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Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
383
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie383 cal.(18 %)
Protein19.14 g(20 %)
Fat26.84 g(23 %)
Carbohydrates15.48 g(10 %)
Sugar added0 g(0 %)
Roughage1.15 g(4 %)
Vitamin A166.75 mg(20,844 %)
Vitamin D1.32 μg(7 %)
Vitamin E2.86 mg(24 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.27 mg(25 %)
Niacin5.5 mg(46 %)
Vitamin B₆0.16 mg(11 %)
Folate66.22 μg(22 %)
Pantothenic acid0.37 mg(6 %)
Biotin0.79 μg(2 %)
Vitamin B₁₂0.77 μg(26 %)
Vitamin C14.55 mg(15 %)
Potassium160.28 mg(4 %)
Calcium74.59 mg(7 %)
Magnesium14.96 mg(5 %)
Iron1.67 mg(11 %)
Iodine33.91 μg(17 %)
Zinc0.45 mg(6 %)
Saturated fatty acids5.62 g
Cholesterol113.05 mg

Ingredients

for
4
Ingredients
1 chicken
4 Tbsps olive oil
1 bunch parsley
l Chicken broth (prepared)
For the filling
2 White rolls (day-old)
l milk
50 grams Smoked bacon
2 Tbsps onions
1 Tbsp vegetable oil
250 grams button Mushroom
2 eggs
salt
peppers
ground paprika
How healthy are the main ingredients?
olive oilonionparsleychickeneggsalt

Preparation steps

1.

For the filling: Dice rolls and soak in milk. Peel and dice onions. Dice bacon and cook onions and bacon in hot oil. Rinse and dice mushrooms, then add to pan. Cook until liquid has evaporated. Squeeze out bread and mix with eggs. Then add onion mixture and season filling with salt and pepper. 

2.

Rinse chicken, pat dry and season with salt, pepper and a little paprika. Fill with filling and secure opening with toothpicks. Heat oil in a roasting pan and sear chicken on all sides until crispy. Roast in an oven preheated to 160°C (approximately 325°F) for 40 minutes. 

3.

Flip halfway through cooking and baste with pan juices. Add poultry broth and roast for another 20 minutes.

Remove, slice and serve with chopped parsley and filling.