Stuffed Chicken Breasts with Spinach and Gorgonzola
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
582
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 582 cal. | (28 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 192.8 μg | (321 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 33.8 mg | (282 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 14.8 μg | (33 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,015 mg | (25 %) | ||
| Calcium | 291 mg | (29 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 11.5 g | |||
| Uric acid | 407 mg | |||
| Cholesterol | 220 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 large Chicken breasts
- salt
- freshly ground peppers
- 200 grams Spinach
- 1 onion (finely chopped)
- 1 garlic clove (finely chopped)
- 20 grams butter
- 50 grams Sour cream
- 100 grams Gorgonzola (cubed)
- 100 grams Quark
- 3 Tbsps Pastry flour
- 1 egg
- 4 Tbsps breadcrumbs
- sunflower oil (for frying)
- Lemon wedge
Preparation steps
1.
Pat chicken breasts halves dry and season with salt and pepper.
2.
Rinse spinach, trim and cook in a little boiling salted water until wilted. Drain, rinse, squeeze out liquid and cut into strips.
3.
Cook onion with garlic in a pan in butter until soft. Add the spinach and cook briefly. Remove from heat, stir in sour cream and allow to cool.
4.
Add Gorgonzola cubes, quark and 1 tablespoon flour and mix well.
5.
Distribute the mixture on the 4 chicken breast halves, fold meat over the filling and secure with toothpicks.
6.
Dredge filled chicken in flour, then dip in beaten egg and roll in breadcrumbs. Fry in a frying pan in sunflower oil until golden brown and cooked through. Garnish with lemon wedges and serve immediately.
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