Prosciutto-Wrapped Mozzarella Chicken Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 362 cal. | (17 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 9.1 μg | (15 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 32.9 mg | (274 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 789 mg | (20 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 385 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 4 Chicken breasts (about 140 g)
- 4 Tbsps lemon juice
- olive oil
- 1 tsp dried thyme
- salt
- peppers (freshly ground)
- 200 grams Mozzarella
- 2 sprigs Sage
- 8 grams Prosciutto (slices)
- 100 milliliters chicken stock
- 300 grams Cherry tomatoes
Preparation steps
Rinse the chicken breasts and pat dry. Cut a pocket in the chicken with a sharp knife. Mix the lemon juice with 3 tablespoons olive oil, 1 teaspoon thyme, salt and pepper. Pour this mixture over the chicken. Mix the meat with the marinade thoroughly and let stand for about 2 hours in the refrigerator.
Drain the mozzarella and cut into small cubes. (Set aside remaining marinade) Fill the breasts with the mozzarella cubes. Season lightly with salt and pepper. Stuff each breast with 3-4 sage leaves and wrap with the slices of prosciutto.
Heat 3-4 tablespoons oil in a saute pan and cook the chicken (seam side down first). Add the chicken stock. Reduce the heat, cover, and simmer over low heat for about 10 minutes. After about 5 minutes of cooking, drizzle with the remaining marinade.
Rinse the tomatoes and add to the pan. Cook 3-4 minutes.
Cut the rolls in half, and drizzle with the reduced pan sauce. Serve with the cooked tomatoes.
