Crispy Fried Chicken with Beans
(0 votes)
(0 votes)
Health Score:
59 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
733
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 733 cal. | (35 %) | ||
| Protein | 88 g | (90 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 39.6 μg | (66 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 50.5 mg | (421 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 21.9 μg | (49 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,186 mg | (30 %) | ||
| Calcium | 325 mg | (33 %) | ||
| Magnesium | 124 mg | (41 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 10.9 g | |||
| Uric acid | 623 mg | |||
| Cholesterol | 337 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 Chicken breasts (each about 120 grams)
- 4 slices Gouda
- 4 slices ham
- 400 grams Beans
- salt
- freshly ground peppers
- 4 Tbsps Pastry flour
- 2 eggs
- breadcrumbs (for breading)
- vegetable oil (for cooking)
- 2 Tbsps butter
- 40 grams breadcrumbs
Preparation steps
1.
Rinse chicken breasts, pat dry and cut on the long side to unfold breasts. Place halved cheese and ham slices on one half and fold in.
2.
Cook beans in plenty of salted water for about 8 minutes. Drain well.
3.
Season chicken with salt and pepper, coat with flour, dip into beaten eggs and coat with breadcrumbs. Heat oil in a pan and cook breasts for about 5 minutes per side or until golden brown.
4.
Heat butter in a pan and add breadcrumbs, saute until golden brown. Add beans and saute briefly. Drain chicken on paper towels and place three pieces per plate, arrange beans next to chicken. Serv with carrots, if desired.
