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Estimated Times |
Preparation time: 15
Cooking time: 15
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Ingredients

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servings
10 | g | Fresh chilli pepper |
50 | g | Feta cheese |
1 | tbsp | Acacia honey ~15 g |
300 | g | Chicken breast |
1 | tbsp | Rape seed oil ~13.7 g |
0.5 | tsp | Sea salt ~2.8 g |
0.25 | tsp | Black Pepper ~0.5 g |
1 | pcs. | Mango ~400 g |
0.5 | pcs. | Red onion(s) ~37.5 g |
1 | pcs. | Romaine lettuce ~220 g |
1 | tbsp | Olive oil ~13.7 g |
0.5 | pcs. | Lemon ~50 g |
2 | tsp | White sugar ~9 g |
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Directions
Split the chilli pepper and remove the seeds, then chop (quantity according to taste).
Put the chilli, feta and acacia honey in a bowl and mash together. Cut a flap in each chicken breast and stuff with the filling. Close the meat with a trussing needle. Fry the meat in rapeseed oil for approx. 7 mins. on each side. Season with salt and pepper.
Peel the mango and cut the flesh away from the stone. Finely dice the mango flesh. Peel and finely slice the onion. Chop the lettuce. Mix a marinade of olive oil, lemon juice and sugar. Toss the vegetables and mango in the marinade.
Serve the mango salad with the stuffed chicken breasts.
Tip
Almonds or other nuts can be added to the salad if you wish.
Nutritional data
598 Kcal Per Serving F: 29 g, P: 38 g, C: 50 g, DF: 5 g 1,196 Kcal (107 Kcal/100 g)
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