Stuffed Caribbean Chicken

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Stuffed Caribbean Chicken
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Health Score:
7,6 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
367
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie367 kcal(17 %)
Protein28.84 g(29 %)
Fat23.15 g(20 %)
Carbohydrates13.56 g(9 %)
Sugar added0 g(0 %)
Roughage4.22 g(14 %)
Vitamin A62.84 mg(7,855 %)
Vitamin D0.09 μg(0 %)
Vitamin E0.58 mg(5 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.13 mg(12 %)
Niacin17.58 mg(147 %)
Vitamin B₆0.71 mg(51 %)
Folate18.17 μg(6 %)
Pantothenic acid0.98 mg(16 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C57.41 mg(60 %)
Potassium401.38 mg(10 %)
Calcium36.4 mg(4 %)
Magnesium35.99 mg(12 %)
Iron1.69 mg(11 %)
Iodine1.34 μg(1 %)
Zinc1.03 mg(13 %)
Saturated fatty acids12.47 g
Cholesterol80.73 mg

Ingredients

for
4
Ingredients
4 Chicken breasts
2 tablespoons sunflower oil
1 finely chopped onion
1 crushed garlic
1 red pepper
1 green pepper
1 cup Coconut flakes
1 Lime
½ teaspoon ground paprika
½ teaspoon Chili paste (red thai chilli paste)
1 teaspoon salt
1 tablespoon butter
1 teaspoon Apricot Jam
How healthy are the main ingredients?
Chicken breastoniongarlicLimesalt
Product recommendation
A fresh salad makes the perfect accompaniment.

Preparation steps

1.
Preheat the oven to 180°C, 375 F, gas 5.
2.
Flatten the meat by pounding it between two sheets of plastic wrap with a mallet or rolling.
3.
Heat the oil in a frying pan. Saute the meat, onion and garlic over medium heat.
4.
Halve and remove the ribs and seeds from the pepper. Finely chop. Add them to the pan and continue to saute.
5.
Stir in the flaked coconut and remove the pan from the heat.
6.
Remove the zest from the lime and squeeze out the juice. Stir into the pan.
7.
Lay the fillets out. Place an equal amount of the vegetables in the middle of each fillet. Fold the ends of the fillet over the top of the filling and secure with toothpicks.
8.
Mix the paprika powder, chilli paste and salt in small dish.
9.
Brush each fillet roll with the marinade.
10.
Melt the butter in a heat resistant baking dish. Put the fillet rolls in the dish and bake in the preheated oven for 25-30 until golden brown.
11.
Remove the fillets from the dish and keep warm.
12.
Stir in the apricot jam and lime juice to the pan juices. Bring to a boil, reduce the heat, and simmer briefly while stirring.
13.
Arrange the fillet rolls on plates and pour the sauce over the top. Serve immediately.