Chicken Stuffed with Blue Cheese
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 50 min.
Ready in
Calories:
1042
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,042 cal. | (50 %) | ||
| Protein | 69 g | (70 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 13.1 μg | (22 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 40.7 mg | (339 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 4.2 mg | (70 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 2,212 mg | (55 %) | ||
| Calcium | 434 mg | (43 %) | ||
| Magnesium | 165 mg | (55 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 28.3 g | |||
| Uric acid | 457 mg | |||
| Cholesterol | 228 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 boneless, skinless Chicken breasts (butterflied and flattened)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 8 ozs Gorgonzola
- 8 slices Bacon
- 2 Tbsps olive oil
- 2 Red onions (peeled and cut into wedges)
- 1 Tbsp honey
- ¾ cup chicken stock
- ½ cup Orange juice
- 6 cups small new Potato (washed and quartered)
- 3 cups Swiss Chard leaf (rinsed and cut into strips)
- 2 Tbsps butter
- 2 Tbsps dry white wine
- 2 Tbsps butter
- 1 pinch ground Nutmeg
Preparation steps
1.
Rinse the chicken under cold running water and pat completely dry with paper towels. Season chicken with salt and pepper. Thinly slice the Gorgonzola and arrange the slices on top of the flattened chicken. Fold in the sides of the chicken breast and roll up firmly.
2.
Heat the oil in a large skillet, set over medium-high heat. Arrange the chicken roulades in the skillet and cook, until browned on all sides, about 5 minutes. Remove from skillet and set aside.
3.
Place the onions wedges in the skillet and cook briefly in the pan drippings. Drizzle the onions with honey and caramelize slightly. Deglaze the pan with chicken stock. Add the orange juice and return the chicken to the skillet. Cover, reduce heat to medium and simmer for about 15 to 18 minutes, or until the chicken is cooked through.
4.
Meanwhile, cook the potatoes in salted boiling water until fork tender, about 15 to 20 minutes.
5.
Heat the butter in a skillet and saute the Swiss chard for 2 to 4 minutes, until wilted. Deglaze the pan with white wine. Season to taste with salt, pepper and nutmeg. Tossing to coat.
6.
Divide the roulades, potatoes and Swiss chard between serving plates. Drizzle the roulades with orange sauce from the pan. Season with salt and pepper. Serve.
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