Mushroom-Stuffed Chicken
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
383
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 383 cal. | (18 %) | ||
| Protein | 19.14 g | (20 %) | ||
| Fat | 26.84 g | (23 %) | ||
| Carbohydrates | 15.48 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.15 g | (4 %) |
more nutritional values
| Vitamin A | 166.75 mg | (20,844 %) | ||
| Vitamin D | 1.32 μg | (7 %) | ||
| Vitamin E | 2.86 mg | (24 %) | ||
| Vitamin B₁ | 0.16 mg | (16 %) | ||
| Vitamin B₂ | 0.27 mg | (25 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.16 mg | (11 %) | ||
| Folate | 66.22 μg | (22 %) | ||
| Pantothenic acid | 0.37 mg | (6 %) | ||
| Biotin | 0.79 μg | (2 %) | ||
| Vitamin B₁₂ | 0.77 μg | (26 %) | ||
| Vitamin C | 14.55 mg | (15 %) | ||
| Potassium | 160.28 mg | (4 %) | ||
| Calcium | 74.59 mg | (7 %) | ||
| Magnesium | 14.96 mg | (5 %) | ||
| Iron | 1.67 mg | (11 %) | ||
| Iodine | 33.91 μg | (17 %) | ||
| Zinc | 0.45 mg | (6 %) | ||
| Saturated fatty acids | 5.62 g | |||
| Cholesterol | 113.05 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 chicken
- 4 Tbsps olive oil
- 1 bunch parsley
- ⅛ l Chicken broth (prepared)
- For the filling
- 2 White rolls (day-old)
- ⅛ l milk
- 50 grams Smoked bacon
- 2 Tbsps onions
- 1 Tbsp vegetable oil
- 250 grams button Mushroom
- 2 eggs
- salt
- peppers
- ground paprika
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.
