Mushroom-Stuffed Chicken Breast with Sesame Seeds
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
461
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 461 cal. | (22 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 11.8 mg | (98 %) | ||
| Vitamin K | 21 μg | (35 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 37.2 mg | (310 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 31.6 μg | (70 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 1,027 mg | (26 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 150 mg | (50 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 401 mg | |||
| Cholesterol | 179 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams mixed Mushrooms (such as ceps, chanterelles)
- 1 shallot
- 1 garlic clove
- 4 Tbsps olive oil
- ½ tsp finely chopped Lemon thyme
- ½ tsp finely chopped rosemary
- 1 tsp finely chopped parsley
- salt
- freshly ground peppers
- 4 Chicken breasts (ready to cook, skinless, each 160 grams)
- Pastry flour (for dusting)
- 1 egg
- 100 grams Sunflower seed
Preparation steps
1.
Clean the mushrooms and cut into small cubes. Peel the shallot and garlic, chop finely and sweat in a hot pan with 2 tablespoons olive oil until translucent. Add the mushrooms and cook until the resulting mushroom liquid has evaporated, mix in the herbs and season with salt and pepper. Remove from heat and let cool down.
2.
Rinse the meat, pat dry and cut a pocket lengthwise. Fill with the mushroom mixture and secure with toothpicks or roulade pins. Season the meat with salt and pepper and turn first in flour, then in beaten egg and finally in sunflower seeds, pressing the breading firmly. Heat the remaining oil in a pan and cook the meat on both sides until golden brown. Reduce the heat and let the meat cook until done. Serve immediately.
