Stuffed Chicken with Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 650 cal. | (31 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.7 g | (36 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 12.4 mg | (103 %) | ||
| Vitamin K | 76.7 μg | (128 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 34.3 mg | (286 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 17.2 μg | (38 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,299 mg | (32 %) | ||
| Calcium | 213 mg | (21 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 10.4 g | |||
| Uric acid | 454 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 4 Chicken breasts (without skin)
- 250 grams Mozzarella
- 2 Tbsps chopped Basil
- 2 Tbsps chopped thyme
- 6 Tomatoes
- 3 Tbsps Pastry flour
- 6 Tbsps vegetable oil
- 200 grams Sour cream
- 1 Tbsp lemons
- juice of lemons
- 1 Lettuce
- 1 can Artichoke hearts
- 3 Tbsps olive oil
- 1 Tbsp balsamic vinegar
- salt
- peppers (from the mill)
Preparation steps
Rinse and dry the meat. Cut a pocket in the breast and season both the inside and outside with lemon juice and salt. Drain the mozzarella and cut into small pieces. Rinse 4 tomatoes, blanch, and skin. Halve, remove the seeds and cut into small cubes. Mix the tomatoes, chopped herbs, and mozzarella. Season with salt and pepper. Place the tomato, herb, and mozzarella into the pocket in the chicken and seal with toothpicks. Dredge once in flour and fry in hot oil on both sides for 5 minutes. After 5 minutes, cover and continue to cook over low heat. Remove the meat, and hold warm.
Mix the cremè fraîche with some water and deglaze the plan to remove all the brown bits. Bring to a boil and reduce. Add capers, lemon zest, and simmer for another 5 minutes. Season with salt and pepper.
Rinse the lettuce and spin dry. Rinse the remaining tomatoes and cut into quarters. Drain the artichoke hearts and cut into eighths.
Make a vinaigrette by whisking together the vinegar, olive oil, salt, and pepper. Pour over the salad.
To serve, garnish the warm chicken with the hot reduction. Serve with the salad and drizzle with the dressing.
