Stuffed Tomatoes with Chicken
Nutritional values
(Percentage of daily recommendation)
| Calorie | 191 cal. | (9 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 17.1 μg | (29 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 12.5 mg | (104 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 452 mg | (11 %) | ||
| Calcium | 34 mg | (3 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 149 mg | |||
| Cholesterol | 101 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 4 large Tomatoes
- 1 garlic clove
- 1 onion
- 300 grams Chicken breasts
- 1 Tbsp breadcrumbs
- 1 Tbsp chopped parsley
- chopped Tarragon
- 3 Tbsps olive oil
- 1 egg
- salt
- freshly ground peppers
- Nutmeg
Preparation steps
Rinse the tomatoes, cut off a lid from each and if necessary, cut the bottoms slightly so they sit flat. Scoop out the flesh with a small spoon. Remove the seeds and place the flesh in a bowl. Season the inside of the tomatoes with salt and pepper.
Peel and finely chop the onion and garlic. Chop the chicken finely.
Sweat the onions and garlic in some oil until translucent. Add the chicken, tomato pulp, herbs and bread crumbs and fry for 2 minutes, while stirring. Remove from the heat, stir in the egg and season with salt, pepper and nutmeg.
Spoon the chicken mixture into the tomatoes. Grease a baking dish with oil and stand the tomatoes side by side. Drizzle with some oil and replace the lids.
Bake in a preheated oven at 220°C (approximately 425ºF) for 20 minutes. If the tomatoes begin to brown, cover with aluminum foil.
Serve hot.
