Chicken and Herb Roll with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 408 cal. | (19 %) | ||
| Protein | 66 g | (67 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.4 g | (48 %) |
| Vitamin A | 4.5 mg | (563 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 195.5 μg | (326 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 43.3 mg | (361 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 185 μg | (62 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 21.3 μg | (47 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 86 mg | (91 %) | ||
| Potassium | 2,231 mg | (56 %) | ||
| Calcium | 234 mg | (23 %) | ||
| Magnesium | 143 mg | (48 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 594 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 23 g |
Ingredients
- Ingredients
- 5 Chicken breasts (each 130 grams)
- 100 grams smooth parsley
- 2 handfuls Chervil
- 2 bunches small carrots (with leaves)
- 150 grams Snow peas
- 200 grams green Asparagus
- 300 grams Turnip
- salt
- freshly ground peppers
- 500 milliliters Vegetable broth
Preparation steps
Rinse chicken breasts and pat dry with kitchen paper. Rinse herbs, shake dry and chop. Peel carrots and leave small portion of green stem attached to the carrots. Rinse and trim snow peas. Rinse green asparagus, peel the bottom and cut down about 2 cm (approximately 3/4 inch); then cut into pieces. Peel the turnip.
Flatten chicken breasts with a meat tenderizer. Line a work surface with a large piece of plastic wrap and sprinkle with about half of the herbs. Place chicken breasts on top of herbs, season with salt and pepper and sprinkle with remaining herbs. Use the plastic wrap to tightly roll up over the herbs and twist protruding ends of the plastic wrap. Wrap resulting chicken roll tightly in aluminum foil.
Bring a large amount of water in a wide saucepan or a roasting pan to a boil, place in chicken roll at a low temperature and cook for 25-30 minutes, until the roll pressure feels tight.
Meanwhile, bring vegetable broth to a boil. Cook asparagus, carrots and turnip for about 5 minutes. Add snow peas and cook for about 3 minutes more.
Drain vegetables in a colander and serve as a bed on plates. Remove chickens roll from the foil and plastic wrap and cut into slices. Spread on the vegetables and serve immediately.
