Chicken and Prosciutto Roulades Stuffed with Egg and Pork
Nutritional values
(Percentage of daily recommendation)
| Calorie | 668 cal. | (32 %) | ||
| Protein | 74 g | (76 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 11.4 μg | (19 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 41.1 mg | (343 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 19.7 μg | (44 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 1,066 mg | (27 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 412 mg | |||
| Cholesterol | 402 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 4 Chicken breasts
- salt
- freshly ground pepper
- 8 slices Prosciutto
- 2 peeled, boiled eggs
- 2 day-old White rolls
- 2 eggs
- 1 small onion
- 150 grams ground pork
- vegetable oil
Preparation steps
Rinse the chicken breasts and pat dry. Cut a deep pocket into each fillet and flatten the fillet with the palm on the work surface. Season the fillets with salt and pepper.
Place the prosciutto lengthwise flat on the work surface and place the chicken breast fillets across it.
Cut the rustic roll into thin slices. Beat the eggs and add to the rolls along with ground pork. Knead the mixture well. Peel the onion, chop finely and knead into the egg-pork mixture. Season with salt and pepper.
Stuff the egg-pork into the fillet pockets. Halve each boiled egg lengthwise and stuff into the fillet pockets. Roll the fillet firmly into the ham slices. Tie with kitchen twine.
Heat 4 tablespoons oil in a pan and fry the chicken roulades on all sides vigorously. Reduce the heat, cover the pan and cook over low heat for 15-20 minutes.
Remove the kitchen string from the chicken roulades before serving. Serve as desired with flat bread and cabbage.
