Chicken Cordon Bleu with Mixed Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 771 cal. | (37 %) | ||
| Protein | 67 g | (68 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 28.7 μg | (48 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 38.7 mg | (323 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 19.1 μg | (42 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 1,617 mg | (40 %) | ||
| Calcium | 157 mg | (16 %) | ||
| Magnesium | 129 mg | (43 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 471 mg | |||
| Cholesterol | 293 mg | |||
| Complete sugar | 9 g |
Ingredients
- For garnish
- Chervil
- Lemon wedge
- For the chicken and vegetables
- 600 grams starchy potatoes
- 4 scallions
- 2 carrots
- 150 grams Peas (frozen)
- 4 Chicken breasts (each about 140 grams)
- 2 Tbsps chopped Fresh herbs (such as chervil, thyme and parsley)
- 150 grams cream cheese
- salt
- lemon juice
- freshly ground peppers
- 4 slices ham
- 1 Tbsp Pastry flour
- 2 eggs
- 50 grams breadcrumbs
- 4 Tbsps vegetable oil (for frying)
- 2 Tbsps butter
Preparation steps
Rinse the potatoes and steam about 30 minutes. Rinse, trim and cut the scallions diagonally into 2-3 cm (approximately 3/4-1 1/4) inch long pieces. Peel and slice the carrots. Thaw the peas. Rinse the chicken breasts and pat dry. Cut a pocket lengthwise into each chicken bresat. Mix the herbs with the cream cheese and season with salt, lemon juice and pepper. Place 1 slice of ham and the cream cheese mixture into each pocket. Season the chicken with salt and pepper and dredge in the flour. Dip in the beaten eggs, then dredge in the breadcrumbs and saute in hot oil on both sides 8-10 minutes until golden brown.
Meanwhile, sauté the scallions, carrots and peeled potatoes in hot butter for 4-5 minutes. Add the peas, season with salt and pepper and finish cooking everything together for 1-2 minutes. Serve the chicken on the vegetables and serve garnished with parsley and lemon wedges.
