Stuffed Chicken Breast with Vegetable Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 893 cal. | (43 %) | ||
| Protein | 73 g | (74 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.1 g | (34 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 11.7 mg | (98 %) | ||
| Vitamin K | 529.1 μg | (882 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 39.4 mg | (328 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 374 μg | (125 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 32 μg | (71 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 199 mg | (209 %) | ||
| Potassium | 1,804 mg | (45 %) | ||
| Calcium | 398 mg | (40 %) | ||
| Magnesium | 204 mg | (68 %) | ||
| Iron | 9.4 mg | (63 %) | ||
| Iodine | 81 μg | (41 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 12.4 g | |||
| Uric acid | 572 mg | |||
| Cholesterol | 274 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the stuffed chicken breast
- 500 grams baby Spinach
- salt
- freshly grated Nutmeg
- 4 Chicken breasts (each about 150 grams)
- ground white peppers
- 150 grams Buffalo mozzarella
- 2 eggs
- 4 Tbsps breadcrumbs
- 2 Tbsps Pastry flour
- 30 grams butter
- 2 Tbsps Corn oil
- For the vegetable rice
- 250 grams Long grain rice
- 200 grams Frozen pea
- 200 grams green Beans
- 2 green Bell pepper
- 1 large red onion
- salt
- peppers
- 3 Tbsps sunflower oil
Preparation steps
Pick through the spinach leaves, rinse and transfer dripping wet to a large pot over high heat. Season with salt and nutmeg and gently simmer for a few minutes. Remove from the heat, pour into a colander and drain.
Skin and rinse the chicken breast halves. Cut a pocket in each fillet half with a very sharp knife and season with salt and pepper. Drain the mozzarella and cut into small cubes, then mix with the cooled spinach. Spoon some of the spinach-cheese filling into every pocket and secure the opening with a toothpick. Beat the eggs with a fork. Dip the chicken breast in the flour, then dredge in the egg and finally in breadcrumbs. Press the breading firmly to adhere. Heat the butter and oil in a pan and brown the stuffed chicken breast halves over medium heat 10 minutes on both sides.
Cook the rice according to package directions. Peel the onion and chop. Rinse the peppers, cut in half, remove the seeds and white membranes and cut into cubes. Thaw the peas. Rinse the green beans, cut off the ends and cut into pieces. Blanch the peas, peppers and green beans beans in boiling salted water 8 minutes and drain. Heat the oil in a pan and saute the onions until soft. Add the remaining vegetables and the rice and continue to cook over medium heat for about 4 minutes. Season with salt and pepper. Serve the chicken breast with vegetables and rice and serve immediately.
