Fig-And Manchego-Stuffed Chicken Breasts With Port Wine Pan Sauce Recipe
Recipe By Serious Eats
An easy stovetop fig jam joins nutty manchego cheese as the filling for simple, but elegant, chicken breasts. Finished in a port wine pan sauce with garlic, a touch of grainy mustard and heavy cream, the results are luxurious.
0.5 cup Homemade or store bought low sodium chicken stock
1 teaspoon Whole grain mustard
Nutrition value
479
calories per serving
23 g Fat16 g Protein51 g Carbs6 g FiberOther
Current Totals
23 g Fat
16 g Protein
51 g Carbs
6 g Fiber
MacroNutrients
Carbs
51 g
Protein
16 g
Fiber
6 g
Fats
Fat
23 g
Vitamins & Minerals
Calcium
317 mg
Iron
3 mg
Vitamin A
33 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
0 mg
Vitamin B9
73 mcg
Vitamin B12
0 mcg
Vitamin C
20 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
53 mg
Manganese
0 mg
Phosphorus
237 mg
Selenium
17 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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