Stuffed Chicken
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
581
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 581 cal. | (28 %) | ||
| Protein | 65 g | (66 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 1.4 μg | (2 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 38.8 mg | (323 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 748 mg | (19 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 21.1 g | |||
| Uric acid | 455 mg | |||
| Cholesterol | 241 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 chicken (approx 1.4 kg)
- 1 garlic clove
- 1 Tbsp freshly chopped rosemary
- 1 Tbsp lemon juice
- 200 grams cream cheese
- salt
- freshly ground peppers
- 1 organic lemon
- 80 grams melted butter
Preparation steps
1.
Preheat oven to 180°C (approximately 350°F).
2.
Rinse chicken thoroughly and pat dry. Peel garlic and press into a bowl. Add rosemary, lemon juice and cream cheese. Mix and season with salt and pepper. Carefully peel skin from chicken, starting at the neck, to loosen. Add a thin layer of cream cheese mixture throughout chicken in between meat and skin. Rinse lemon in hot water and pat dry. Cut into quarters and then slices. Add remaining cream cheese mixture to chicken cavity along with lemon slices. Close openings with toothpicks. Place chicken breast-side up in a roasting pan and roast for 60 minutes. Season butter with salt and pepper and baste chicken about every 10 minutes.
3.
Remove chicken from oven, discard toothpicks and serve.
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