Chicken and Potato Roulade

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Chicken and Potato Roulade
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Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
892
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie892 cal.(42 %)
Protein67 g(68 %)
Fat35 g(30 %)
Carbohydrates75 g(50 %)
Sugar added0 g(0 %)
Roughage5.3 g(18 %)
Vitamin A0.4 mg(50 %)
Vitamin D1.5 μg(8 %)
Vitamin E8.4 mg(70 %)
Vitamin K8.6 μg(14 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.4 mg(36 %)
Niacin38.4 mg(320 %)
Vitamin B₆1.6 mg(114 %)
Folate99 μg(33 %)
Pantothenic acid3.7 mg(62 %)
Biotin17.9 μg(40 %)
Vitamin B₁₂1.8 μg(60 %)
Vitamin C50 mg(53 %)
Potassium1,689 mg(42 %)
Calcium274 mg(27 %)
Magnesium133 mg(44 %)
Iron6.3 mg(42 %)
Iodine17 μg(9 %)
Zinc5.4 mg(68 %)
Saturated fatty acids14.4 g
Uric acid431 mg
Cholesterol382 mg
Complete sugar5 g

Ingredients

for
4
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)
How healthy are the main ingredients?
potatoApricotMustardChicken breastshallotsalt

Preparation steps

1.

Peel potatoes and boil in salt water for about 30 minutes.

2.

Rinse chicken, pat dry, cut in half lengthwise not completely cut through. Unfold and flatten.

3.

Peel shallot and cut into thin strips.

4.

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. 

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