Stuffed Chicken Breast
Nutritional values
(Percentage of daily recommendation)
| Calorie | 608 cal. | (29 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 18.4 μg | (31 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 33.1 mg | (276 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,397 mg | (35 %) | ||
| Calcium | 196 mg | (20 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 384 mg | |||
| Cholesterol | 129 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the filling
- 1 garlic clove
- 2 Tbsps black, pitted Olives
- 2 sprigs Basil
- 4 strips paprika (in oil)
- 200 grams Ciabatta
- 5 Tbsps olive oil
- 3 Tbsps Red wine vinegar
- 2 Tbsps freshly grated Parmesan
- salt
- freshly ground peppers
- also
- 4 Chicken breasts (each about 150 g)
- 2 Tbsps olive oil
- 2 Fennel
- 150 milliliters Vegetable broth
- For the salsa
- 1 garlic clove
- 2 shallots
- 2 Tbsps olive oil
- 400 grams diced Tomatoes (canned)
- 1 tsp dried oregano
Preparation steps
Preheat oven to 180°C (approximately 350°F). For the filling, peel garlic and finely chop. Drain olives. Rinse basil, shake dry and pluck off leaves. Dice half of pepper into small cubes. Chop bread coarsely and finely grind in a blender. Mix with olives, garlic, pepper, basil, oil, vinegar and Parmesan. Knead until smooth and season with salt and pepper.
Rinse chicken breasts, pat dry and cut a pocket into each breast lengthwise. Fill with filling mixture and wrap with kitchen twine to secure. Season with salt and pepper and cook in a pan until golden brown with hot oil. Remove from pan and set aside. Rinse fennel, trim, cut into quarters and remove hard stalk. Cut into strips. Place fennel in a buttered baking dish, pour in broth, add chicken breasts and bake for 25-30 minutes.
For the salsa, peel shallots and garlic. Chop finely and saute in a pan with hot oil until translucent. Add tomatoes, season with salt, pepper and oregano and simmer for 15 minutes over medium heat. Dice remaining peppers and mix with salsa. Remove chicken from oven, discard kitchen twine and arrange on plates with fennel. Serve with drizzled salsa.
