• low fat 2.56g 2.56%
  • low sat fat 0.75g 0.75%
  • med salt 131.14mg 0.13%
  • low sugar 1.65g 1.65%
*As guideline of daily recommended intake per 100g

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Cooking method:

  1. Preheat oven to 180°c.
  2. For stuffing, sauté chopped onion with a little olive oil in a pan.
  3. Add finely chopped red and green capsicum and grated zucchini.
  4. Cook until just soft (for about 2 minutes).
  5. Place in a bowl and add breadcrumbs, lightly beaten egg and parmesan - mix well.
  6. Refrigerate until cold.
  7. Using your fingers, gently loosen the skin over the chicken breasts and spoon the stuffing under the skin. Add extra stuffing in the chicken cavity together with a whole onion.
  8. Mix the dry mustard and French mustard with a little olive oil and brush over the chicken.
  9. Place the chicken in a baking dish and cook for about an hour and a half on a low tray in the oven. Insert a skewer into the thigh meat near the breast. The chicken is cooked if juices run clear when the skewer is removed.
  10. If the skin is browning too fast, cover with foil half way through cooking.

Nutritional information:


Per Serve Per 100g
Weight (g) 179.27 100.00
Energy (kJ) 537.28 299.71
Protein (g) 4.57 2.55
Total fat (g) 4.60 2.56
Saturated fat (g) 1.34 0.75
Polyunsaturated fat (g) 0.69 0.39
Monounsaturated fat (g) 3.07 1.71
Cholesterol (mg) 132.15 73.72
Carbohydrate-available (g) 16.31 9.10
CarbohydrateSE (g) 16.31 9.10
Sugars (g) 2.97 1.65
Water (g) 91.07 50.80
Dietary fibre (g) 1.56 0.87
Thiamin (mg) 0.10 0.05
Riboflavin (mg) 0.05 0.03
Niacin (mg) 0.87 0.49
Niacin equivalents (mg) 1.75 0.98
Vitamin C (mg) 31.98 17.84
Vitamin E (mg) 1.60 0.89
Total folate (ug) 14.48 8.08
Total vitamin A equivalents (ug) 170.68 95.21
Retinol (ug) 137.03 76.44
Beta carotene equivalents (ug) 198.11 110.51
Sodium (mg) 235.09 131.14
Potassium (mg) 300.62 167.70
Magnesium (mg) 28.83 16.08
Calcium (mg) 57.28 31.95
Phosphorus (mg) 213.23 118.95
Iron (mg) 1.55 0.86
Zinc (mg) 1.33 0.74

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