Stuffed Chicken Fillet with Beans
Nutritional values
(Percentage of daily recommendation)
| Calorie | 424 cal. | (20 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 61.6 μg | (103 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 32.1 mg | (268 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 14.6 μg | (32 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 976 mg | (24 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 426 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the chicken
- 4 Chicken breasts (ready to cook, skinless)
- salt
- freshly ground peppers
- 7 Tbsps olive oil
- 1 organic lemon (juice)
- 1 medium sized Zucchini
- 1 red paprika
- 1 finely chopped garlic clove
Preparation steps
For the chicken, rinse chicken breasts, pay dry and season with salt and pepper. Mix 3 ablespoons of oil and lemon juice together in a bowl and add chicken breasts. Cover and marinate overnight. Rinse zucchini and red pepper and dice. Heat 2 tablespoons of oil in a pan and saute zucchini over medium heat. Add garlic and red pepper and cook for about 2 minutes. Season with salt and pepper.
Drain chicken fillets and cut a pocket into sides of breasts with a sharp knife. Fill pockets with zucchini mixture and secure with kitchen twine. Heat 3 tablespoons of oil in a pan and cook chicken breasts on both sides until golden brown. For the beans, soak beans overnight. Then cook in plenty of water for about 50-60 minutes. Drain. Peel onion and chop. Heat 2 tablespoons of oil and 1 tablespoon of butter and saute onion until soft. Add beans and cook. Season with salt, plenty of pepper and savory. Cut chicken breasts into slices and serve with beans.
