Stuffed Chicken Fillet with Noodles
Nutritional values
(Percentage of daily recommendation)
| Calorie | 778 cal. | (37 %) | ||
| Protein | 72 g | (73 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 88 g | (59 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 9.1 μg | (15 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 38 mg | (317 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 19.4 μg | (43 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 1,111 mg | (28 %) | ||
| Calcium | 137 mg | (14 %) | ||
| Magnesium | 138 mg | (46 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 451 mg | |||
| Cholesterol | 293 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 2 slices white bread
- 2 Tbsps finely chopped, mixed Fresh herbs (such as chervil, parsley, dill)
- 150 grams Quark
- 2 egg yolks
- salt
- freshly ground peppers
- 4 Chicken breasts (about 160 grams or 5 1/2 oz each)
- 2 slices cooked ham
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 400 grams crushed Tomatoes (canned)
- 1 tsp dried oregano
- 400 grams Tagliatelle
Preparation steps
Preheat the oven to 200°C (approximately 375°F) . Finely dice the bread. Mix the herbs and bread cubes with the cheese. Stir in the yolks and season with salt and pepper. Rinse the chicken, pat dry, cut nearly in half, open flat and pound to make even (butterfly). Cut the ham slices in half and place 1/2 slice on each piece of chicken. Top with cheese mixture, roll up and secure with wooden skewers. Season with salt and pepper. Peel the onion and garlic, chop finely and sauté in 1 tablespoon oil until translucent. Add the tomatoes and oregano and simmer for about 10 minutes and season with salt and pepper. Place the chicken breasts in an oven ovenproof skillet and brown in the remaining oil on one side, turn, place in the oven and bake for about 10 minutes until crispy. Cook the pasta in plenty of boiling salted water until al dente.
Drain the pasta and toss with the tomato sauce to coat. To serve, arrange plates on plates with a piece of chicken on top.
