Stuffed Chicken Breasts with Polenta Cakes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 517 cal. | (25 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 24.5 μg | (41 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 19.1 mg | (159 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 512 mg | (13 %) | ||
| Calcium | 224 mg | (22 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 13.1 g | |||
| Uric acid | 222 mg | |||
| Cholesterol | 127 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 50 grams dried Tomatoes
- 10 grams dried Porcini mushroom
- 200 milliliters Red wine
- 2 Chicken breasts (with skin and bones, each 350 grams)
- 3 Tbsps finely chopped Basil
- salt
- freshly ground peppers
- 1 Tbsp olive oil
- 250 milliliters chicken stock
- 100 grams Whipped cream
- 2 Tbsps dark sauce thickener
- For the polenta slices
- 125 grams Cornmeal (polenta)
- 500 milliliters Vegetable broth
- 3 Tbsps finely chopped parsley
- 1 tsp grated Lemon peel
- 50 grams freshly grated Parmesan
- 30 grams butter
Preparation steps
For polenta slices, stir polenta into the boiling broth. Let soak for about 20 minutes. Spread about 1 cm (approximately 1/2 inch) thick on an oiled baking sheet and let cool.
Simmer red tomatoes and porcini mushrooms in red wine, covered, for about 15 minutes.
Rinse the chicken breasts and pat dry. Detach each from the bone so that both halves remain connected to the skin.
Pour tomato and mushroom mixture pour through a sieve and capture liquid. Chop the mixture finely, then mix with basil.
Season chicken breasts with salt and pepper all around. Lay with the skin side down on a work surface. Spread tomato mixture on chicken. Fold over and secure with toothpicks. Brush each with oil. Place in a greased roasting pan and bake in center of a preheated oven (220°C, approximately 425°F) about 25 minutes. Remove the chicken breasts and keep warm.
Deglaze pan drippings with stock and decant into a pot. Pour in the soaking liquid and the cream, bring to boil, tie and season with salt and pepper.
Cut polenta into slices and cook in hot butter on both sides. Mix parsley, lemon zest and Parmesan and sprinkle on cakes. Cut chicken breast into slices and serve with polenta cakes and the sauce.
