Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Stuffed Chicken Breasts with Vegetables
- 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
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.
(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 %) |