Stuffed Chicken Breast
(1 vote)
(1 vote)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
527
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 527 cal. | (25 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 15.6 μg | (26 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 32.5 mg | (271 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 1,039 mg | (26 %) | ||
| Calcium | 242 mg | (24 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 12.7 g | |||
| Uric acid | 381 mg | |||
| Cholesterol | 174 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken breasts
- 1 bunch Basil
- 10 grams Pine nuts
- 100 grams Gorgonzola
- 4 carrots
- 1 Tbsp butter
- 2 Tbsps vegetable oil
- ⅛ l white wine
- 200 milliliters Vegetable broth
- 100 milliliters Whipped cream
- 1 Tbsp sauce thickener
- salt (pepper)
Preparation steps
1.
Rinse the chicken breast, pat dry, season with salt and pepper and cut a pocket in each. Pluck the basil leaves, rinse, and coarsely chop with the pine nuts. Crumble the gorgonzola with a fork, mix with the basil and pine nuts and place in the pockets.
2.
Secure with wooden toothpicks to seal. Heat oil in a pan and saute the chicken breasts about 10 minutes. Remove and keep warm. Deglaze the drippings with wine. Pour in the broth and cream, bring to a boil, thicken with gravy and season with salt and pepper.
3.
Trim the carrots, rinse, cut in half lengthwise and peel with a vegetable peeler into long strips. Blanch in boiling salted water, 3 minutes, remove, drain well, toss in butter and serve on the sliced chicken breasts.
