Chicken and Potato Roulade
Nutritional values
(Percentage of daily recommendation)
| Calorie | 892 cal. | (42 %) | ||
| Protein | 67 g | (68 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 8.4 mg | (70 %) | ||
| Vitamin K | 8.6 μg | (14 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 38.4 mg | (320 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 17.9 μg | (40 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,689 mg | (42 %) | ||
| Calcium | 274 mg | (27 %) | ||
| Magnesium | 133 mg | (44 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 14.4 g | |||
| Uric acid | 431 mg | |||
| Cholesterol | 382 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 4 Chicken breasts
- 80 grams dried Apricot
- 1 shallot
- 1 kilogram potatoes (starchy)
- 2 egg yolks
- 100 grams grated Cheese
- 50 grams butter
- 1 tsp sharp Mustard
- salt
- peppers
- Nutmeg (ground)
- 1 egg
- 2 Tbsps milk
- 6 Tbsps Pastry flour (for dough)
- 8 Tbsps breadcrumbs
- vegetable oil (for frying)
- Pastry flour (for kneading)
Preparation steps
Peel potatoes and boil in salt water for about 30 minutes.
Rinse chicken, pat dry, cut in half lengthwise not completely cut through. Unfold and flatten.
Peel shallot and cut into thin strips.
Drain potatoes and press through a ricer. Evaporate over low heat. Combin with egg yolks, butter, salt and pepper. Knead in cheese, nutmeg and mustard. Add more flour if dough is too soft, dough should be easy to shape.
Divide dough into four parts and use a floured work surface to shape each into rectangle, slightly larger than the chicken breasts. Place breasts on potato dough, season with salt and pepper and sprinkle with shallots and chopped apricots. Roll up, coat with flour and dredge through beaten egg. Dredge in breadcrumbs and press to adhere.
Heat oil in a pan and cook on all sides until golden brown, about 10-15 minutes. Remove, drain on paper towels, slice and serve.
