Stuffed Golden Chicken Breasts

0
Average: 0 (0 votes)
(0 votes)
Stuffed Golden Chicken Breasts
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
836
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie836 kcal(40 %)
Protein45.16 g(46 %)
Fat50.21 g(43 %)
Carbohydrates53.28 g(36 %)
Sugar added1.05 g(4 %)
Roughage5.83 g(19 %)
Vitamin A2,750.13 mg(343,766 %)
Vitamin D1.09 μg(5 %)
Vitamin E8.86 mg(74 %)
Vitamin B₁0.82 mg(82 %)
Vitamin B₂0.96 mg(87 %)
Niacin26.01 mg(217 %)
Vitamin B₆1.11 mg(79 %)
Folate587.88 μg(196 %)
Pantothenic acid1.38 mg(23 %)
Biotin0.83 μg(2 %)
Vitamin B₁₂1.17 μg(39 %)
Vitamin C76.01 mg(80 %)
Potassium1,805.46 mg(45 %)
Calcium385.72 mg(39 %)
Magnesium253.61 mg(85 %)
Iron10.79 mg(72 %)
Iodine35.1 μg(18 %)
Zinc3.11 mg(39 %)
Saturated fatty acids22.69 g
Cholesterol241.93 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
Chicken breasts (each approx 140 g)
1
2 tablespoons
parsley (freshly chopped)
1 tablespoon
Tarragon (freshly chopped)
1 tablespoon
0.333 cup
butter (room temperature)
freshly ground peppers
2 tablespoons
2
1 teaspoon
2 cups
fresh breadcrumbs (approx.)
0.333 cup
clarified butter
2 cloves
3 cups
baby Spinach
3 tablespoons
3 tablespoons
1 pinch
How healthy are the main ingredients?
Chicken breastshallotparsleyTarragonsaltegg

Preparation steps

1.
Wash the chicken breasts and pat dry. Cut a pocket into each chicken breast. Open the pocket up and gently flatten.
2.
Peel and finely chop the shallot. Stir into the butter together with the herbs and lemon juice. Season with salt and pepper. Spread the butter onto one half of the chicken breasts, leaving a 1.5 cm edge. Fold and seal the chicken. Cover and cool for 1 hour in the fridge.
3.
Put the flour onto a plate. Whisk the eggs and mustard in a deep plate. Put the breadcrumbs onto a third plate.
4.
Season the chicken with salt and pepper. Dip each chicken breast in the flour, then into the egg and finally into the breadcrumbs until evenly coated. Fry the chickens in a large heated frying pan in the clarified butter for 4-5 minutes on each side until golden brown. Drain on kitchen paper.
5.
Peel the garlic and cut in half lengthways. Place in a frying pan cut-side down and fry until golden brown. Wash and clean the spinach and pat dry. Mix the vinegar with the oil, salt, sugar and pepper. Pour the dressing over the spinach leaves and toss.
6.
Place the spinach salad onto plates, together with the garlic and chicken and serve.