Stuffed Chicken Roulade with Sun-dried Tomato and Nuts
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
739
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 739 cal. | (35 %) | ||
| Protein | 75 g | (77 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 28.3 μg | (47 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 39.7 mg | (331 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 1,273 mg | (32 %) | ||
| Calcium | 227 mg | (23 %) | ||
| Magnesium | 217 mg | (72 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 12.1 g | |||
| Uric acid | 411 mg | |||
| Cholesterol | 202 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- ¾ cup sun-dried tomatoes (chopped)
- 6 Tbsps Pine nuts (lightly toasted)
- 3 cups chopped, frozen Spinach
- 1 ½ cups Fontina cheese (shredded)
- 6 cups Quinoa (cooked)
- 3 Tbsps butter (melted)
- 3 Tbsps parsley (chopped)
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 12 Chicken breasts (boneless and skinless)
- 24 slices Prosciutto
Preparation steps
1.
Pre-heat oven to 400º F/205° C. Place an oven proof rack into a sheet tray.
2.
In a large bowl, combine sun dried tomatoes, pine nuts, spinach, cheese, quinoa, butter, and parsley. Season with salt, and pepper. Set aside.
3.
Place chicken on a cutting board and cover with plastic wrap. Using a mallet, flatten out the chicken breasts to an even thickness.
4.
Spoon equal portions of the reserved filling onto the center of each chicken breast. Tightly wrap the breast around the filling starting with one side and rolling the breast to tuck the opposite side underneath.
5.
Lay two slices of prosciutto on another cutting board or clean work surface, overlapping the ends a little. Set the rolled chicken, seam side down, onto the prosciutto and wrap the over the chicken.
6.
Place the wrapped chicken onto the rack on the sheet tray and roast in the oven for 30-40 minutes or until chicken is fully cooked and juices run clear. Serve immediately.
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