Sun Dried Tomato and Pesto Stuffed Chicken Breasts
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(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
535
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 535 cal. | (25 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 18.8 μg | (31 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 32.2 mg | (268 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 124 mg | (131 %) | ||
| Potassium | 888 mg | (22 %) | ||
| Calcium | 145 mg | (15 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 11.4 g | |||
| Uric acid | 379 mg | |||
| Cholesterol | 142 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 ½ ozs sun-dried tomatoes (in oil)
- 4 Tbsps Basil (chopped)
- 3 Tbsps Parmesan (grated)
- 1 Tbsp toasted Pine nuts
- 3 Tbsps olive oil
- 2 large, red Bell pepper
- 1 Tbsp sunflower oil
- 4 Chicken breasts
- 1 Tbsp lemon juice
- 8 slices Bacon
Preparation steps
1.
Preheat the oven to 180C (160C fan) 375 F, gas 5.
2.
Drain the tomatoes and finely chop.
3.
Puree the basil, parmesan and pine nuts with the olive oil to make a pesto. Season with salt and pepper.
4.
Remove the stems from the peppers and cut into quarters. Remove the seeds and ribs. Place, skin side up, in a lightly oiled ovenproof dish. Brush a little oil on the peppers.
5.
Make a horizontal cut along the chicken breast to form a pocket.
6.
Rub each breast, inside and out, with the lemon juice, salt and pepper. Fill the pockets with the tomatoes and pesto.
7.
Wrap each fillet with two strips of bacon and put in the dish along with the peppers.
8.
Bake in the oven for about 25 minutes.
