Stuffed Chicken Breasts with Tomato Sauce

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Stuffed Chicken Breasts with Tomato Sauce
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
419
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie419 cal.(20 %)
Protein54 g(55 %)
Fat16 g(14 %)
Carbohydrates13 g(9 %)
Sugar added7 g(28 %)
Roughage2.3 g(8 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E5.9 mg(49 %)
Vitamin K10.9 μg(18 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin33.8 mg(282 %)
Vitamin B₆1.4 mg(100 %)
Folate72 μg(24 %)
Pantothenic acid2.2 mg(37 %)
Biotin10.3 μg(23 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C34 mg(36 %)
Potassium1,107 mg(28 %)
Calcium59 mg(6 %)
Magnesium80 mg(27 %)
Iron3.2 mg(21 %)
Iodine3 μg(2 %)
Zinc3 mg(38 %)
Saturated fatty acids3.4 g
Uric acid386 mg
Cholesterol141 mg
Complete sugar12 g

Ingredients

for
4
For the chicken
4 Chicken breasts
salt
freshly ground peppers
4 slices Prosciutto
2 Tbsps vegetable oil
For the sauce
500 grams ripe Tomatoes
3 red chili peppers
1 onion
2 Tbsps olive oil
2 garlic cloves
2 Tbsps Tomato paste
1 Tbsp Vinegar
30 grams sugar
salt
freshly ground peppers
2 Tbsps finely chopped Basil
How healthy are the main ingredients?
TomatoTomato pastesugarolive oilBasilChicken breast

Preparation steps

1.

For the sauce: Blanch the tomatoes in a pot of boiling water for 10 seconds. Drain, peel, quarter, core and cut into cubes.

2.

Rinse the chilies, slit lengthwise, remove the seeds and white ribs and chop finely.

3.

Peel and chop the onion. Heat the oil in a skillet and sauté the onion and chilies until the onion is translucent. Peel the garlic and squeeze through a garlic press into the pan and saute briefly. Add the tomato pulp and simmer for a few minutes. Stir in the sugar, vinegar and 1 cup of water, season with salt, cover and simmer, stirring occasionally for about 15 minutes, adding more water if necessary. Add the basil, and press everything through a food mill, season with salt and pepper.

4.

For the chicken: Make a horizontal cut into each chicken breast cutting almost, but not quite through to the other side. Place between 2 sheets of waxed paper, open like a book and with the flat side of a meat mallet or the bottom of a pan, pound to flatten slightly. 

5.

Season with salt and pepper, and top with the prosciutto. Fold closed and secure with wooden skewers.

6.

Heat the oil in a skillet and sauté the chicken breasts until browned on both sides. Pour in the tomato sauce. Cover and simmer over medium-low heat until cooked through, about 8 minutes.

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