Stuffed chicken breasts
(Percentage of daily recommendation)
| Calorie | 360 cal. | (17 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 79.9 μg | (133 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 31.2 mg | (260 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 727 mg | (18 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 377 mg | |||
| Cholesterol | 150 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 2 handfuls Spinach
- 2 handfuls Basil
- salt
- 1 oz sun-dried Tomatoes
- 1 garlic clove
- 1 lemon
- 2 ozs Feta
- salt
- freshly ground peppers
- 4 Chicken breasts (each approximately 5 ounces)
- 2 Tbsps olive oil
- 3 ozs Vegetable broth
- 2 Tbsps butter
Preparation steps
Rinse the spinach and blanch briefly in salt water with the basil. Squeeze out excess water and chop finely. Chop the tomatoes finely. Peel the garlic and chop finely.
Rinse the lemon in hot water and pat dry. Zest the whole lemon and squeeze out the juice. Crumble the feta in a bowl and add the zest, garlic, basil, tomatoes, basil and spinach. Mix everything and season with salt and pepper.
Rinse the chicken breasts, pat dry and cut a pocket in the sides. Fill with the basil mixture and close with toothpicks. Season with salt and pepper and fry in a hot pan coated with oil about 3-4 minutes or until golden brown. Deglaze with the lemon juice and the broth, cover and cook about 10 minutes on low heat until cooked through.
Remove the chicken from the pan and let rest briefly. Stir the butter into the sauce and season with salt and pepper.
Remove the toothpicks and cut the breasts into slices. Arrange on plates, drizzle with sauce and serve.