Raclette with Chicken and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 661 cal. | (31 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 9 g | (36 %) | ||
| Roughage | 7.4 g | (25 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 47.7 μg | (80 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 31.3 mg | (261 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 144 μg | (48 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 1,125 mg | (28 %) | ||
| Calcium | 1,083 mg | (108 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 7.4 mg | (93 %) | ||
| Saturated fatty acids | 18.7 g | |||
| Uric acid | 371 mg | |||
| Cholesterol | 164 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 600 grams Chicken breasts
- 125 milliliters Apple juice
- 3 Tbsps honey
- 1 onion
- 400 grams carrots
- 2 Tbsps butter
- salt
- freshly ground white peppers
- 300 grams Frozen pea
- 1 pinch sugar
- 2 sprigs Tarragon
- 400 grams Butter cheese
Preparation steps
Rinse the chicken under cold water, pat dry with paper towels, cut into thin strips and place in a bowl.
Mix the apple juice with the honey and briefly heat until it has dissolved. Pour the mixture over the chicken and marinate approximately 2 hours in the refrigerator.
Peel the onion and finely chop. Peel and dice the carrots. Melt the butter in a saucepan. Saute the onion in it, add carrots and cook about 5 minutes. Season with salt and pepper.
Add about 100 ml (approximately 1/2 cup) of water and the frozen peas and sauté covered for another 15 minutes over medium heat. Season with salt, pepper and sugar. Spoon into a serving dish.
Place the chicken breast with marinade in a serving bowl.
Rinse the tarragon with cold water and shake dry. Pluck the leaves from the stems and finely chop. Place in a separate bowl.
Cut the rind from the cheese and cut into thick slices. Arrange on a plate.
Preheat the raclette grill. Place some marinated chicken strips in a pan and cook on the raclette grill turning occasionally.
Season the chicken with salt and pepper. Then top with the vegetables and some tarragon, cover with cheese and cook in the raclette grill. Serve hot.
