Stuffed Chicken Breast Fillets
Nutritional values
(Percentage of daily recommendation)
| Calorie | 833 cal. | (40 %) | ||
| Protein | 76.82 g | (78 %) | ||
| Fat | 39.44 g | (34 %) | ||
| Carbohydrates | 49.16 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15 g | (50 %) |
| Vitamin A | 831.51 mg | (103,939 %) | ||
| Vitamin D | 0.62 μg | (3 %) | ||
| Vitamin E | 2.99 mg | (25 %) | ||
| Vitamin B₁ | 0.62 mg | (62 %) | ||
| Vitamin B₂ | 0.78 mg | (71 %) | ||
| Niacin | 29.15 mg | (243 %) | ||
| Vitamin B₆ | 1.34 mg | (96 %) | ||
| Folate | 348.89 μg | (116 %) | ||
| Pantothenic acid | 2.67 mg | (45 %) | ||
| Biotin | 22.94 μg | (51 %) | ||
| Vitamin B₁₂ | 1.57 μg | (52 %) | ||
| Vitamin C | 48.05 mg | (51 %) | ||
| Potassium | 2,285.2 mg | (57 %) | ||
| Calcium | 1,517.09 mg | (152 %) | ||
| Magnesium | 174.05 mg | (58 %) | ||
| Iron | 7.22 mg | (48 %) | ||
| Iodine | 35.57 μg | (18 %) | ||
| Zinc | 5.86 mg | (73 %) | ||
| Saturated fatty acids | 19.54 g | |||
| Cholesterol | 145.52 mg |
Ingredients
- Ingredients
- 8 lg leaves Iceberg lettuce
- salt
- 2 Tomatoes
- 2 chopped Basil
- 3 Parmesan (freshly grated)
- 4 Chicken breasts
- 1 Tbsp lemon juice
- For the sauce
- 120 grams finely chopped shallots
- 2 garlic cloves (pressed)
- 250 grams Celery root
- 2 Tbsps olive oil
- White pepper (ground)
Preparation steps
Briefly blanch lettuce leaves in boiling salted water, rinse with cold water, cut away thick veining and spread on a kitchen towel.
Briefly blanch tomatoes in the same water, peel, remove seeds and dice small.
Combine basil, Parmesan and tomato cubes. Season with salt.
In the fillets cut a pocket, rub inside and out with lemon juice, salt and pepper, fill with tomato and wrap each fillet in 2 lettuce leaves, place them in a steamer and steam covered over boiling water over low heat about 30 minutes.
For the sauce, peel and chop celery, cook in hot olive oil with the chopped shallots and garlic, pour in 150 ml water and let cook until celery is soft, about 20 minutes. Puree with a hand blender and season with pepper.
Take the fillets from the pan, cut into diagonal slices and serve with the hot sauce. Garnish with celery leaves.
