Stuffed Chicken Breasts with Spinach and Gorgonzola
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
582
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 582 cal. | (28 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 192.8 μg | (321 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 33.8 mg | (282 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 14.8 μg | (33 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,015 mg | (25 %) | ||
| Calcium | 291 mg | (29 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 11.5 g | |||
| Uric acid | 407 mg | |||
| Cholesterol | 220 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 large Chicken breasts
- salt
- freshly ground peppers
- 200 grams Spinach
- 1 onion (finely chopped)
- 1 garlic clove (finely chopped)
- 20 grams butter
- 50 grams Sour cream
- 100 grams Gorgonzola (cubed)
- 100 grams Quark
- 3 Tbsps Pastry flour
- 1 egg
- 4 Tbsps breadcrumbs
- sunflower oil (for frying)
- Lemon wedge
Preparation steps
1.
Pat chicken breasts halves dry and season with salt and pepper.
2.
Rinse spinach, trim and cook in a little boiling salted water until wilted. Drain, rinse, squeeze out liquid and cut into strips.
3.
Cook onion with garlic in a pan in butter until soft. Add the spinach and cook briefly. Remove from heat, stir in sour cream and allow to cool.
4.
Add Gorgonzola cubes, quark and 1 tablespoon flour and mix well.
5.
Distribute the mixture on the 4 chicken breast halves, fold meat over the filling and secure with toothpicks.
6.
Dredge filled chicken in flour, then dip in beaten egg and roll in breadcrumbs. Fry in a frying pan in sunflower oil until golden brown and cooked through. Garnish with lemon wedges and serve immediately.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
