Stuffed Chicken Breasts with Leeks

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Stuffed Chicken Breasts with Leeks
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Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
505
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie505 cal.(24 %)
Protein61 g(62 %)
Fat25 g(22 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage4 g(13 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.5 μg(3 %)
Vitamin E2.1 mg(18 %)
Vitamin K103.4 μg(172 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.5 mg(45 %)
Niacin34.4 mg(287 %)
Vitamin B₆1.6 mg(114 %)
Folate206 μg(69 %)
Pantothenic acid2.2 mg(37 %)
Biotin9 μg(20 %)
Vitamin B₁₂1.5 μg(50 %)
Vitamin C53 mg(56 %)
Potassium1,138 mg(28 %)
Calcium339 mg(34 %)
Magnesium96 mg(32 %)
Iron4.2 mg(28 %)
Iodine19 μg(10 %)
Zinc4 mg(50 %)
Saturated fatty acids14.8 g
Uric acid510 mg
Cholesterol191 mg
Complete sugar7 g

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
How healthy are the main ingredients?
LeekWhipped creamhamparsleyChicken breast

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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