Stuffed Chicken Breast with Fruit
Nutritional values
(Percentage of daily recommendation)
| Calorie | 634 cal. | (30 %) | ||
| Protein | 65 g | (66 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 10.2 μg | (17 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 38.7 mg | (323 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 1,402 mg | (35 %) | ||
| Calcium | 170 mg | (17 %) | ||
| Magnesium | 165 mg | (55 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 539 mg | |||
| Cholesterol | 195 mg | |||
| Complete sugar | 32 g |
Ingredients
- Ingredients
- 2 Chicken breasts
- 4 slices cooked ham
- 2 Tbsps Plum butter
- 2 Tbsps Apricot jam
- 4 sprigs Lemon balm
- salt
- freshly ground peppers
- 1 Tbsp Ghee (or butter)
- 200 milliliters chicken stock
- 1 Tbsp Coriander
- Food-safe craft stick
- 1 Nectarine
- 1 Apple
- 200 grams Swiss chard
- 2 Tbsps Safflower oil
- 1 Tbsp apple cider vinegar
Preparation steps
Rinse chicken breasts and pat dry. Cut breasts lenghwise and unfold, flatten with a meat mallet. Season with salt and pepper. Spread each breast with 2 ham slices, lemon balm leaves. 1 tablespoon of plum butter and 1 tablespoon of apricot jam, roll up. Secure with wooden skewers. Heat ghee in a pan and cook rolls for about 6-8 minutes or until golden brown on all sides. Season with salt and pepper, remove from pan and keep warm. Deglaze pan drippings with chicken stock, add coriander seeds and simmer for a few minutes on medium heat. Season with pepper.
Rinse and chop coarsely swiss chard. Blanch in boiling salted water for 3 minutes. Drain well. Halve nectarine and pit, cut into thin slices. Peel apple, halve and core, cut into thin slices.
Mix chard, apple and nectarine with oil and vinegar, season with salt and pepper. Arrange on plates and top with sliced chicken. Drizzle with sauce and serve.
