Walnut Stuffed Chicken Breasts with Sesame Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 813 cal. | (39 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 10.4 μg | (17 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 36 mg | (300 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 17.5 μg | (39 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,279 mg | (32 %) | ||
| Calcium | 225 mg | (23 %) | ||
| Magnesium | 180 mg | (60 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 415 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the sesame potatoes
- 500 grams waxy potatoes
- 3 Tbsps olive oil
- salt
- freshly ground peppers
- 4 Tbsps Sesame seeds (black and white)
- For the chicken breasts
- 4 Chicken breasts (ready to cook, skinless, about 160-180 grams)
- 150 grams shredded breadcrumbs (from a day-old white bread)
- 100 grams chopped Walnut
- 4 scallions
- 2 Tbsps olive oil
Preparation steps
For the sesame potatoes, peel the potatoes and cut into wedges. Brush with olive oil. Season with salt and pepper and roll them into the sesame seeds. Place the coated poatoes on a greased baking tray and bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 30 minutes.
For the chicken breasts, rinse the chicken breasts, pat dry and cut pockets from sides into each breast with a sharp knife. Season with salt and pepper. Mix the breadcrumbs with walnuts and stuff into the breasts.
Rinse the scallions, trim, cut lengthwise and separate the greens. Tie the each stuffed chicken breast with one scallion green (either together or knot stuck with wooden sticks). Place the stuffed chicken breasts on a greased baking tray, sprinkle each with 1-2 tablespoons olive oil, and roast in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 20 minutes.
Serve the stuffed chicken breasts together with sesame potatoes on plate and serve as desired with beetroot salad.
