Cucumbers Stuffed with Chicken and Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 326 cal. | (16 %) | ||
| Protein | 29.73 g | (30 %) | ||
| Fat | 18.21 g | (16 %) | ||
| Carbohydrates | 11.02 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.66 g | (9 %) |
| Vitamin A | 48.32 mg | (6,040 %) | ||
| Vitamin D | 0.09 μg | (0 %) | ||
| Vitamin E | 1.92 mg | (16 %) | ||
| Vitamin B₁ | 0.12 mg | (12 %) | ||
| Vitamin B₂ | 0.16 mg | (15 %) | ||
| Niacin | 17.71 mg | (148 %) | ||
| Vitamin B₆ | 0.65 mg | (46 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 1.16 mg | (19 %) | ||
| Biotin | 1.31 μg | (3 %) | ||
| Vitamin B₁₂ | 0.29 μg | (10 %) | ||
| Vitamin C | 12.32 mg | (13 %) | ||
| Potassium | 563.94 mg | (14 %) | ||
| Calcium | 74.27 mg | (7 %) | ||
| Magnesium | 51.99 mg | (17 %) | ||
| Iron | 1.84 mg | (12 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 1.35 mg | (17 %) | ||
| Saturated fatty acids | 5.09 g | |||
| Cholesterol | 83.8 mg |
Ingredients
- Ingredients
- 6 grams dried Porcini mushroom
- 4 Chicken breasts
- 3 Tbsps vegetable oil
- 1 onion
- ¼ l Chicken broth
- 3 Tbsps Crème fraiche
- 4 Braised Cucumbers
- 1 Tbsp chopped Dill
- lemon juice
- salt (and pepper)
- Fat (for greasing)
Preparation steps
For the filling: Cover the mushrooms with 1/4 liter (approximately 1 cup) boiling water and let soak for 1 hour. Rinse the chicken, pat dry, cut into strips and sauté in the oil until golden brown on all sides. Remove from the pan. Strain the mushrooms, reserving the water. Rinse the mushrooms and cut into small pieces. Peel and finely chop the onion. Add to the pan along with the mushrooms and sauté until the onion softens. Deglaze the pan with 1/2 of the soaking water and 1/8 liter (approximately 1/2 cup) chicken broth. Add the crème fraîche and cook until reduced slightly. Remove from the heat and fold in the chicken and 1/2 the dill. Season with lemon juice, salt and pepper.
For the stuffed cucumbers: Rinse the cucumbers, cut in half lengthwise and scrape out the seeds. Grease a baking dish and arrange the cucumber halves in the dish, cut-side up. Fill with the chicken mixture.
Whisk the remaining broth and crème fraîche together then pour over the cucumbers. Cover with foil and bake in a preheated oven at 200°C (approximately 400°F) for 30 minutes. Before serving, sprinkle with the remaining dill.
