Stuffed Chicken Breasts with Tarragon Sauce

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Stuffed Chicken Breasts with Tarragon Sauce
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Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
444
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie444 cal.(21 %)
Protein62 g(63 %)
Fat17 g(15 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage0.6 g(2 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E1.5 mg(13 %)
Vitamin K15.1 μg(25 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin38.6 mg(322 %)
Vitamin B₆1.4 mg(100 %)
Folate35 μg(12 %)
Pantothenic acid2.2 mg(37 %)
Biotin6.4 μg(14 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C9 mg(9 %)
Potassium804 mg(20 %)
Calcium93 mg(9 %)
Magnesium77 mg(26 %)
Iron3.3 mg(22 %)
Iodine8 μg(4 %)
Zinc2.8 mg(35 %)
Saturated fatty acids9.7 g
Uric acid459 mg
Cholesterol196 mg
Complete sugar2 g

Ingredients

for
4
For the chicken breast
4 Chicken breasts
salt
freshly ground peppers
1 Tbsp olive oil
For the filling
200 grams chicken
65 grams Crème fraiche
1 egg white
2 Tbsps Sprout (such as alfalfa, lentil or bamboo shoots)
1 Tbsp Arugula (chopped)
1 Tbsp small red Bell pepper
2 Tbsps dry sherry
salt
freshly ground peppers
For the tarragon sauce
400 milliliters instant Vegetable broth
1 Tbsp Pastry flour
1 Tbsp dry white wine
salt
freshly ground peppers
Worcestershire sauce
2 Tbsps Tarragon (freshly chopped)
1 Tbsp parsley (freshly chopped)
125 grams Crème fraiche
How healthy are the main ingredients?
chickenolive oilArugulaTarragonparsleyChicken breast

Preparation steps

1.

For the chicken breast, rinse the chicken breast fillets, cut a pocket, and season with salt and pepper. Set aside.

2.

For the filling, chop the chicken meat finely. Mix the chicken meat well with the egg whites, sprouts, arugula, diced bell pepper, sherry, and season with salt and pepper.

3.

Stuff the filling into the chicken breasts and close the pocket with a toothpick. Fry the stuffed chicken breasts in a pan in hot olive oil all around. Cover with lid and cook over medium heat for about 10-15 minutes until done.

4.

For the tarragon sauce. mix the flour with a little cold broth. Boil the remaining broth in a pan and stir in the flour mixture. Bring to a boil and let thicken. Stir in the wine and Worcestershire sauce, and season with salt and pepper. Stir in the tarragon, parsley and creme fraiche. Season the sauce again and puree with an immersion blender.

5.

Serve the stuffed chicken breasts with tarragon sauce. Serve as desired with kohlrabi.