Shrimp-Stuffed Chicken Breast on Salad
Healthy, because
Even smarter
Nutritional values
The corn poulard and shrimps are rich in protein. Our body can need this as a building material for muscles, cells and messenger substances. The mango not only brings a surprising sweetness to the stuffed poulard breast, but also provitamin A. This vitamin precursor supports the skin in cell renewal and thus provides us with beautiful and healthy skin.
If you don't get corn poulard breast, you can instead stuff turkey breast with the shrimps and serve it with the fruity rocket-spinach salad. By the way, you can also prepare it with lamb's lettuce instead of rocket.
(Percentage of daily recommendation)
| Calorie | 1,249 cal. | (59 %) | ||
| Protein | 247 g | (252 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 12.4 mg | (103 %) | ||
| Vitamin K | 127.2 μg | (212 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 155.1 mg | (1,293 %) | ||
| Vitamin B₆ | 5.6 mg | (400 %) | ||
| Folate | 180 μg | (60 %) | ||
| Pantothenic acid | 8.8 mg | (147 %) | ||
| Biotin | 25.1 μg | (56 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 86 mg | (91 %) | ||
| Potassium | 3,201 mg | (80 %) | ||
| Calcium | 274 mg | (27 %) | ||
| Magnesium | 348 mg | (116 %) | ||
| Iron | 12.8 mg | (85 %) | ||
| Iodine | 54 μg | (27 %) | ||
| Zinc | 11.9 mg | (149 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 1,916 mg | |||
| Cholesterol | 688 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 4 King prawn (ready to cook deveined and peeled down to the tail segment)
- 4 chicken (Supreme)
- salt
- freshly ground peppers
- 4 Tbsps vegetable oil
- 1 organic Orange
- 1 Red chili pepper
- 1 small Mango
- 2 Tbsps apple cider vinegar
- 1 tsp honey
- 2 handfuls Arugula
- 2 handfuls Baby spinach
Preparation steps
Preheat the oven to 150°C (approximately 300°F).
Rinse the shrimp and pat dry. Rinse the chicken, pat dry and cut a pocket in the sides. Season inside with salt and pepper and fill with the shrimp, so that the tail end protrudes. Secure with toothpicks. Season the outside with salt and pepper and cook until golden brown in a hot pan in 2 tablespoons vegetable oil. Cook in the oven on the rack with a drip pan below for about 20 minutes.
Meanwhile for the dressing, rinse the orange in hot water and dry it. Zest the peel and squeeze the juice. Rinse the chile, halve, trim and cut into fine strips. Peel the mango, cut the flesh from the core and cut into small cubes. Stir in the zest, the chile, the orange juice, vinegar, honey and the remaining oil. Season with salt.
Trim the arugula and spinach, rinse and spin dry. Arrange on plates. Take the chicken from the oven, remove the toothpicks, slice and arrange on the salad. Drizzle with the dressing and serve.
