Stuffed Caribbean Chicken
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
678
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 678 cal. | (32 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 9.3 g | (31 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 1.1 μg | (2 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 31.3 mg | (261 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 1,118 mg | (28 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 128 mg | (43 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 40 g | |||
| Uric acid | 365 mg | |||
| Cholesterol | 132 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken breasts
- 2 Tbsps sunflower oil
- 1 finely chopped onion
- 1 crushed garlic clove
- 1 red pepper
- 1 green pepper
- 1 cup Coconut flakes
- 1 Lime
- ½ tsp ground paprika
- ½ tsp Chili paste (red thai chilli paste)
- 1 tsp salt
- 1 Tbsp butter
- 1 tsp Apricot Jam
Product recommendation
A fresh salad makes the perfect accompaniment.
Preparation steps
1.
Preheat the oven to 180°C, 375 F, gas 5.
2.
Flatten the meat by pounding it between two sheets of plastic wrap with a mallet or rolling.
3.
Heat the oil in a frying pan. Saute the meat, onion and garlic over medium heat.
4.
Halve and remove the ribs and seeds from the pepper. Finely chop. Add them to the pan and continue to saute.
5.
Stir in the flaked coconut and remove the pan from the heat.
6.
Remove the zest from the lime and squeeze out the juice. Stir into the pan.
7.
Lay the fillets out. Place an equal amount of the vegetables in the middle of each fillet. Fold the ends of the fillet over the top of the filling and secure with toothpicks.
8.
Mix the paprika powder, chilli paste and salt in small dish.
9.
Brush each fillet roll with the marinade.
10.
Melt the butter in a heat resistant baking dish. Put the fillet rolls in the dish and bake in the preheated oven for 25-30 until golden brown.
11.
Remove the fillets from the dish and keep warm.
12.
Stir in the apricot jam and lime juice to the pan juices. Bring to a boil, reduce the heat, and simmer briefly while stirring.
13.
Arrange the fillet rolls on plates and pour the sauce over the top. Serve immediately.
