Stuffed Chicken Breasts with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 563 cal. | (27 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 47.8 μg | (80 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 37.6 mg | (313 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 174 μg | (58 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 17.4 μg | (39 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 135 mg | (142 %) | ||
| Potassium | 1,787 mg | (45 %) | ||
| Calcium | 245 mg | (25 %) | ||
| Magnesium | 174 mg | (58 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 13 g | |||
| Uric acid | 463 mg | |||
| Cholesterol | 176 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- 4 Chicken breasts
- 2 shallots
- 2 Tbsps chopped parsley
- 2 Tbsps chopped Lovage
- 2 Tbsps chopped scallions
- 200 grams cream cheese
- salt
- freshly ground peppers
- 1 Tbsp clarified butter
- 2 carrots
- 2 Kohlrabi
- 2 Zucchini
- 2 Tbsps Mustard
- 2 Tbsps honey
- 4 Tbsps tomato puree
- Tabasco sauce
- 1 Tbsp vegetable oil
- 200 milliliters Vegetable broth
Preparation steps
Cut a pocket in each chicken breast.
Peel shallots and cut into small cubes. Rinse herbs, shake dry and chop. Mix shallots and herbs with cream cheese, season with salt and pepper and place in the pockets. Secure with wooden sticks. Heat clarified butter in a skillet, add chicken breasts and brown for 4 to 5 minutes on each side. Remove from heat, cover with aluminum foil and let cool. Peel carrots and kohlrabi and rinse and dry zucchini. Cut vegetables with a vegetable peeler into ribbon-like strips.
Mix mustard with honey and tomato paste and season with pepper and Tabasco sauce. Whisk in oil and season with salt. Spread over chicken breasts and broil under preheated oven broiler for 3-4 minutes watching carefully. Heat vegetable broth in a large pot, add the vegetable ribbons and cook for about 5 minutes until al dente. To serve, arrange vegetable ribbons on plates with a little broth and serve topped with stuffed chicken breasts.
