December 23, 2020, 11:33 am | Read time: 4 minutes

No one should or wants to spend the delicious Christmas season without enjoyment. But who says that enjoyment only comes with high fat and calorie content? You can experience the holiday menu, which is a highlight of the Advent weeks, in a health-conscious way. Preparing a stuffed corn-fed chicken is a great choice for your well-being.

Why Corn-Fed Chicken Is Especially Healthy

Because corn-fed chickens grow naturally (without genetic modification) thanks to their diet, which consists of at least 50 percent corn, they are less prone to disease. Their lean meat is full of high-quality protein and also contains magnesium, which is important for our muscles and nervous system. The side dishes for our FITfuttern stuffed corn-fed chicken recipe are also impressive (and delicious!).

Delicious chanterelles score again with protein and also provide many minerals. The goji berries contain valuable vitamins and nutrients that strengthen our immune system and help against high blood pressure. They aid in heart disease and strengthen the kidneys and liver. Who needs goose and dumplings anymore, right?!

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For 2 Servings of Stuffed Corn-Fed Chicken, You Need

• 2 organic corn-fed chicken breasts without wing bones (about 180 grams each)
• 1 tablespoon canola oil

For the Filling:

• 1 finely chopped onion
• 50 grams dried goji berries
• flat-leaf parsley
• 50 grams ricotta

For the Side Dish:

• 200 grams canned chanterelles
• 12 cherry tomatoes
• Butter for frying
• Salt, pepper

Here’s How

Rinse the goji berries well and soak them in lukewarm water for 20 minutes. Peel and finely dice the onion and mix well with the ricotta in a bowl. Now rinse the corn-fed chicken breasts, pat them dry, and rub them all over with salt and pepper. Use a sharp knife to cut a pocket for the filling into each breast.

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Wash and tear the parsley into small pieces. Then drain the goji berries and add them to the ricotta-onion mixture with parsley (as needed). Season everything with salt and pepper and mix well. Now fill the pockets of the corn-fed chicken breasts with the mixture and close them with three toothpicks.

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Heat canola oil in a pan. Sear the breasts well on each side over medium heat for at least 10 minutes. Drain the chanterelles well, halve large mushrooms. In a second pan, melt some butter and add the chanterelles. Salt and cook over high heat for five minutes, stirring until the liquid has evaporated. Now add the washed cherry tomatoes and cook over medium heat for a few minutes. Season to taste, sprinkle the other half of the parsley over it, and serve.

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Nutritional Values per Person

One serving of stuffed corn-fed chicken has about 770 calories – with around 26 grams of protein and 35 grams of fat. Additionally, the goji berries provide plenty of beta-carotene, vitamin C and E – and a lot of fiber, which helps keep digestion moving. This is especially useful during the contemplative Christmas season, when digestion can quickly come to a halt due to many hours spent sitting together.

Preparation Time: 45 Minutes

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Extra tip: To save a few more calories, you could remove the skin from the corn-fed chicken breasts. However, that would be a shame – it becomes so wonderfully crispy and flavorful…