Stuffed Chicken Breasts Wrapped in Ham
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
365
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 365 cal. | (17 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 13.1 μg | (22 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 37.1 mg | (309 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 14.8 μg | (33 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 889 mg | (22 %) | ||
| Calcium | 44 mg | (4 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 450 mg | |||
| Cholesterol | 156 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken breasts (each about 150 grams)
- 250 grams button Mushroom
- 1 garlic clove
- 1 Tbsp butter
- 1 tsp freshly chopped rosemary
- salt
- freshly ground peppers
- olive oil (for brushing)
- 8 slices ham (such as Parma ham)
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Rinse the chicken breasts, pat dry and cut a pocket in each. Clean mushrooms and finely chop. Peel the garlic, chop finely and sauté the mushrooms in hot butter until the liquid evaporates. Remove from heat, add the rosemary and season with salt and pepper. Fill pockets with mushroom mixture and wrap chicken breasts with the ham slices. Tie with kitchen twine and place on a baking sheet brushed with a little oil. Drizzle with oil and cook until golden brown, 20-25 minutes. Remove twine and serve.
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