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Ingredients
Stuffed Chicken Fillet with Beans
- 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
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.
(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 %) |