Stuffed Chicken Breast
Stuffed Chicken Breast - Tender chicken wrapped in spicy ham.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 416 cal. | (20 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 22.9 μg | (38 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 23.2 mg | (193 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 166 mg | (175 %) | ||
| Potassium | 1,350 mg | (34 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 204 mg | |||
| Cholesterol | 84 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 4 Chicken breasts (about 80 g or 3 oz))
- 150 grams button Mushroom
- 1 shallot
- 3 Tbsps olive oil
- 2 sprigs thyme
- 2 sprigs rosemary
- salt
- peppers
- 16 slices ham (such as Parma ham; 160 g or 6 oz)
- 2 red Bell pepper
- 500 grams small potatoes
- 4 garlic cloves
Preparation steps
Rinse chicken breasts, pat dry and cut a pocket into each side.
Rinse mushrooms and slice thinly. Peel shallot and chop finely.
Heat 1 tablespoon oil in a pan. Saute shallot until soft over medium heat. Add mushrooms, mix and cook for 2 minutes. Let liquid evaporate.
Rinse herbs, shake dry and pluck off leaves. Finely chop thyme and rosemary. Add
Rinse peppers, cut in half, remove seeds and membranes and cut into pieces. Rinse potatoes and cut into thin slices. Press garlic and mix with vegetables. Place on a baking sheet, season with salt and pepper, sprinkle with remaining rosemary and drizzle with remaining oil. Bake at 200°C (approximately 400°F) for about 20 minutes, stirring vegetables as needed.
Remove kitchen string from chicken breasts and serve with vegetables.
