Stuffed with Cheese Chicken Breast
Nutritional values
(Percentage of daily recommendation)
| Calorie | 485 cal. | (23 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 0.6 g | (2 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 40.8 μg | (68 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 32.6 mg | (272 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 657 mg | (16 %) | ||
| Calcium | 317 mg | (32 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 368 mg | |||
| Cholesterol | 153 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the chicken breasts
- 4 Chicken breasts
- ½ bunch Basil
- 160 grams Goat cheese
- 3 Tbsps olive oil
- salt
- peppers
- For the salad
- ½ head Oak leaf lettuce
- lemons (juiced)
- 1 tsp honey
- 3 Tbsps olive oil
Preparation steps
For the chicken, rinse chicken breasts and pat dry. Cut a pocket horizontally into each chicken breast.
Rinse basil, pluck leaves from stem and chop coarsely. Mix basil in a bowl with goat cheese and season with salt and pepper. Fill chicken breasts with basil mixture, seal with toothpicks and season outside with salt and pepper. Heat oil in a pan and fry chicken on all sides until browned. Reduce heat and continue cooking, turning occasionally, for about 15-20 minutes.
Meanwhile, for the salad, rinse lettuce, trim and tear leaves into bite-sized pieces. Mix lemon juice in a bowl with a little water, honey and olive oil and season with salt and pepper. Mix lettuce with lemon juice mixture and arrange on plates.
Cut chicken breasts in half, place on the salad and serve.
