Stuffed Chicken Breasts with Leeks
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
505
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 505 cal. | (24 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 103.4 μg | (172 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 34.4 mg | (287 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 206 μg | (69 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 1,138 mg | (28 %) | ||
| Calcium | 339 mg | (34 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 14.8 g | |||
| Uric acid | 510 mg | |||
| Cholesterol | 191 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken breasts
- 50 grams cooked ham
- 700 grams Leeks
- 100 grams Edam cheese
- 2 Tbsps clarified butter
- 50 milliliters Vegetable broth
- 50 milliliters white wine
- 100 milliliters Whipped cream
- 3 Tbsps chopped parsley
Preparation steps
1.
Rinse the chicken breasts, pat dry, slit a pocket on the longer side, and season inside and out with salt and pepper.
Rinse the leeks, trim ends and cut into rings. Grate the Edam cheese and cooked ham into cubes.
Mix the cheese with ham and 1 tablespoon chopped parsley, and stuff into the chicken breast pockets. Secure with toothpicks.
Heat 1 tablespoon clarified butter in a pan and fry the stuffed chicken breasts in it for about 4 minutes from each side.
Heat the remaining clarified butter in another pan and braise the leeks in it. Pour in the vegetable broth, white wine and cream, season with salt and pepper, and cook for about 5 minutes. Stir in the remaining parsley.
2.
Serve the leeks with the stuffed chicken breast fillets.
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