Chicken Tagma Recipe

Summary

Preparation Time30 MinCooking Time50 Min
Ready In1 Hr 20 MinDifficulty LevelMedium
Health IndexAverageServings6
CourseMethod
Main Ingredient

Ingredients

 Rhubarb225 Gram
 Peeled sliced pears2
 Peeled sliced cooking apples2 Large
 Grated orange rind5 Milliliter
 Granulated sugar60 Milliliter
 Calvados90 Milliliter
 Boneless skinless chicken breasts1020 Gram (6 In Number, 170 Grams Each)
 Yogurt375 Milliliter
 Fresh chopped basil60 Milliliter
 Fine dry bread crumbs45 Milliliter
 Freshly grated parmesan cheese45 Milliliter
 White wine60 Milliliter

Nutrition Facts

Serving size

Calories 414 Calories from Fat 61

% Daily Value*

Total Fat 7 g10.6%

Saturated Fat 3.3 g16.4%

Trans Fat 0 g

Cholesterol 113.3 mg

Sodium 311.8 mg13%

Total Carbohydrates 31 g10.2%

Dietary Fiber 3 g11.9%

Sugars 20.6 g

Protein 46 g92.4%

Vitamin A 14.3% Vitamin C 17.8%

Calcium 24.8% Iron 12.3%

*Based on a 2000 Calorie diet

Directions

Wash, clean and dice the rhubarb.
Place into a sauce pan along with the pears, apples, orange rind, sugar and Calvados.
Cover and simmer for 10 minutes; uncover and continue to simmer until the compote is very soft.
Place the chicken in a lightly greased casserole dish.
Combine 3/4 cup (190 ml) of the yogurt with 2 tbsp (30 ml) of basil, the bread crumbs and cheese.
Spread on the chicken.
Bake in a preheated 350°F (180°C) oven for 40 minutes.
Plate the chicken; place 2 tbsp (30 ml) of the fruit compote on top of the chicken.
Top with a dollop of the remaining yogurt and a sprinkling of basil.
Serve.
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