High-Protein

Stuffed Breast of Guinea Fowl

on Sauerkraut
5
Average: 5 (2 votes)
(2 votes)
Stuffed Breast of Guinea Fowl

Stuffed Breast of Guinea Fowl - Porcini powder ensures that little extra flavor, beet adds color

share Share
print
bookmark_border Copy URL
Health Score:
9,3 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 55 min.
Ready in
Calories:
236
calories
Calories

Healthy, because

Even smarter

Nutritional values

The meat has just 1 percent fat - with 20 percent protein. The protein is high-quality, easily digestible and easily digestible. In addition, there is a good portion of fibre in this food - with few carbohydrates. All in all, it is an ideal evening meal, after which our fat reserves should be tapped overnight to generate energy.

Alternatives to guinea fowl: chicken breast fillet or turkey steak. When buying, ask your butcher to cut the pockets inside. That way you save yourself the work.

1 serving contains
(Percentage of daily recommendation)
Calorie236 kcal(11 %)
Protein34 g(35 %)
Fat6 g(5 %)
Carbohydrates8 g(5 %)
Sugar added0 g(0 %)
Roughage9.5 g(32 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.3 μg(2 %)
Vitamin E1.7 mg(14 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin20.4 mg(170 %)
Vitamin B₆0.9 mg(64 %)
Folate60 μg(20 %)
Pantothenic acid1.6 mg(27 %)
Biotin4.8 μg(11 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C19 mg(20 %)
Potassium939 mg(23 %)
Calcium173 mg(17 %)
Magnesium73 mg(24 %)
Iron2.4 mg(16 %)
Iodine10 μg(5 %)
Zinc1.9 mg(24 %)
Saturated fatty acids1.6 g
Uric acid292 mg
Cholesterol87 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
2
Ingredients
1 scallion
½ teaspoon Dried-porcini powder
2 Guinea fowl breast fillets (each about 125 grams)
salt
peppers
14 ounces fresh Sauerkraut
1 large shallot (about 40 grams)
1 Beet (about 150 grams)
2 teaspoons Canola oil
4 Juniper berries
1 bay leaf
1 pinch ground cloves
liquid Sweetener
1 tablespoon Sour cream (about 20 grams)
How healthy are the main ingredients?
SauerkrautSour creamsaltshallotJuniper berriescloves
Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Teaspoon, 1 Small bowl, 1 Toothpick, 1 Sieve, 1 Box grater, 1 Plate, 1 Teaspoon, 1 Stainless steel pot (with lid), 1 Wooden spoon, 1 Non-stick pan, 1 Slotted spatula, 1 Tablespoon, 1 Fork

Preparation steps

1.
Stuffed Breast of Guinea Fowl preparation step 1

Rinse the scallion, wipe dry and cut into thin rings. Mix in a small bowl with the mushroom powder.

2.
Stuffed Breast of Guinea Fowl preparation step 2

Rinse the guinea fowl fillets, pat dry and cut a small pocket in each.

3.
Stuffed Breast of Guinea Fowl preparation step 3

Rub fillets inside and out with salt and pepper and stuff pockets with the onion-mushroom mixture. Seal the pockets with toothpicks.

4.
Stuffed Breast of Guinea Fowl preparation step 4

Drain the sauerkraut in a sieve. Peel the shallot, halve and cut into thin slices.

5.
Stuffed Breast of Guinea Fowl preparation step 5

Scrub the beet, then peel and grate coarsely on a box grater onto a plate (wear rubber gloves to protect hands from staining).

6.
Stuffed Breast of Guinea Fowl preparation step 6

Heat 1 teaspoon oil in a pot or a pan and cook the shallot until translucent, stirring often. Add the grated beet and cook briefly, stirring.

7.
Stuffed Breast of Guinea Fowl preparation step 7

Add the drained sauerkraut, juniper berries and bay leaf, then cover and cook over medium heat to allow flavors to develop, about 20 minutes.

8.
Stuffed Breast of Guinea Fowl preparation step 8

Meanwhile, heat the remaining oil in a non-stick pan over medium heat. Cook the stuffed fillets until browned on both sides, 10-12 minutes. Season sauerkraut with salt, pepper, and cloves and add sweetener to taste. Serve with the stuffed fillets and a dollop of sour cream.