Pesto Filled Chicken
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
418
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 418 cal. | (20 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 7.9 μg | (13 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 33 mg | (275 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 798 mg | (20 %) | ||
| Calcium | 188 mg | (19 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 372 mg | |||
| Cholesterol | 130 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- For Pesto
- 2 ½ cups fresh Basil (firmly packed)
- 1 tsp coarse salt
- 4 cloves garlic cloves (peeled and roughly chopped)
- freshly ground Black pepper (to taste)
- 1 cup Pine nuts
- ½ cup good-quality olive oil
- ¾ cup Parmesan (freshly grated)
- For Chicken
- 6 Chicken breasts (halves)
- salt (to taste)
- freshly ground Black pepper (to taste)
- ¼ cup Dijon mustard
- 3 ripe Tomatoes (rinsed; trimmed and cut into wedges)
Preparation steps
1.
In the bowl of a food processor, combine basil, salt, garlic, pepper and pine nuts. Pulse until the basil mixture is finely chopped. With the machine running slowly stream in the olive oil, until the basil mixture reaches the desired consistency. Add the cheese and pulse until blended.
2.
Preheat oven to 375º F. Lightly coat a baking pan with nonstick cooking spray or olive oil.
3.
Using a sharp knife, butterfly each chicken breast. Place the butterflied chicken into a large resealable plastic bag and pound the chicken flat using a meat mallet.
4.
Lay the flattened chicken breast out on a clean flat surface, and season with salt and pepper. Spread a generous spoonful of pesto over the chicken and roll the chicken up, securing the ends with wooden toothpicks. Place rolled chicken in prepared baking pan and brush with Dijon mustard..
5.
Bake chicken breasts for about 20 minutes or until golden brown and cooked through. Allow chicken to rest for 5 minutes. Remove toothpicks from chicken and slice into rounds.
6.
Divide between plates and garnish with tomato wedges.
