Breaded chicken breast stuffed with cheese and ham
With a gourmet salad and honey-orange dressing
Ingredients
- 500 g chicken breast fillet
- 2 teaspoons roast chicken seasoning
Filling:
- 4 slices of ham (1 slice= 16 g)
- 2 pieces of cheese (1 piece = 25 g)
For breading:
- 50 g whole wheat breadcrumbs
- 20 g oat flour
- 1 egg
- 1 pinch salt
For baking:
- 1,5 tablespoons olive oil
For 4 servings of salad:
- 4x70 g roasted pumpkin cubes
- 4x10 g peeled pumpkin seeds
- 4x2 handfuls mixed salad leaves
For the salad dressing:
- 2 db juice of 2 oranges
- 2 tablespoons honey (or xylitol)
- 2 tablespoons balsamic vinegar
Instructions
- Clean, wash, and dry the meat.
- Cut a deep pocket into it.
- Rub the whole chicken thoroughly with the roasted chicken seasoning.
- Cut a thick slice of cheese and wrap it in 2 slices of ham. Stuff this into the pocket.
- Coat the stuffed meat in breadcrumbs. Sprinkle oat flour on a flat plate and breadcrumbs on another flat plate. Crack an egg into a deep plate, add salt, and beat with a fork.
- First coat the meat in oat flour, then in egg, and finally in breadcrumbs. Place the coated meat slices on a baking tray lined with baking paper, which you have previously coated with a little olive oil. As the meat does not need to be turned, it is a good idea to put a little oil on the bottom as well. Once you have placed the meat on the tray, drizzle some olive oil over the top to make it crispier.
- Bake for approx. 40 minutes in an oven preheated to 180 °C or 350°F with top and bottom heat and fan.
- When ready, let it rest for 10-15 minutes, then slice it up.
- Roast the pumpkin seeds in a dry frying pan without oil. Immediately pour them into a bowl, otherwise they will continue to roast. Set aside.
- Mix the salad dressing ingredients together. Set aside.
- I used leftover pumpkin cubes for the salad. I did this by peeling the pumpkin, cutting it into 1 cm cubes, and placing them on baking paper. I salted them and drizzled them with olive oil. I sprinkled them with a little rosemary (ground is fine). I baked them at 200 °C (392°F).
- Serving: pile the salad on one side of the plate and place the sliced meat next to it. Sprinkle the pumpkin cubes over the salad so that they are evenly distributed across the plate. Sprinkle pumpkin seeds over the salad and drizzle with the dressing.
Calories and macros
1 serving
Energy: 494 calories
Protein: 42 grams
Carbohydrates: 35 grams
Fat: 19 grams