Chicken Breasts with Bacon Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,242 cal. | (59 %) | ||
| Protein | 74 g | (76 %) | ||
| Fat | 65 g | (56 %) | ||
| Carbohydrates | 85 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.5 g | (35 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 34.2 μg | (57 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 41 mg | (342 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 24.2 μg | (54 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,485 mg | (37 %) | ||
| Calcium | 205 mg | (21 %) | ||
| Magnesium | 129 mg | (43 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 31.4 g | |||
| Uric acid | 533 mg | |||
| Cholesterol | 386 mg | |||
| Complete sugar | 15 g |
Ingredients
- For the bacon dumplings
- 350 grams day-old White roll
- 150 grams marbled, smoked Bacon
- 1 small onion
- 2 Tbsps finely chopped parsley
- 3 eggs
- 200 milliliters milk
- 6 Tbsps Pastry flour
- 1 Tbsp soft butter
- salt
- freshly ground peppers
- For the chicken breasts and vegetables
- 4 Chicken breasts (ready to cook, with skin, each about 160 g)
- sweet ground paprika
- 1 Tbsp clarified butter
- 100 milliliters dry white wine
- 300 milliliters chicken stock
- 1 tsp Tomato paste
- 1 Tbsp Pastry flour
- 1 Tbsp butter
- 300 grams carrots
- 300 grams Snow peas
- 3 Tbsps butter
Preparation steps
For the bacon dumplings, cut bread into 1 cm (approximately 1/4 inch) cubes and place in a bowl.
Sauté bacon in a frying pan. Peel onions, chop finely, stir into bacon and sauté until onions are translucent. Stir parsley and bacon mixture into bread cubes and mix well.
Beat eggs with milk and stir into bread mixture. Add flour and butter to bread mixture, season with salt and pepper, mix well and let rest about 30 minutes.
Boil a large pot of salted water and reduce heat to simmer.
Boil one dumpling to test dough. Add flour to dumpling dough if test dumpling falls apart. Add milk to dumpling dough if test dumpling sinks to bottom of pot.
With moistened hands, form dumpling dough into 8 dumplings and boil until done, 15-20 minutes. Remove dumplings from water with a slotted spoon and drain.
Preheat oven to 200°C (approximately 400°F).
Rinse chicken breasts, pat dry and season with salt, pepper and paprika.
In an ovenproof skillet, sauté chicken breasts in butter until browned on both sides, about 8 minutes on each side.
Deglaze pan with wine and stock, stir in tomato paste, season with salt and pepper and simmer about 10 minutes. Mix equal parts flour and butter and stir into pan to thicken sauce.
Peel carrots and cut into slices. Rinse snow peas and trim ends. Boil carrots in salted water about 4 minutes. Add snow peas, boil 4 more minutes and drain. Drizzle melted butter over vegetables and season with salt and pepper.
Slice chicken and drizzle with sauce. Serve chicken with vegetables and bacon dumplings.
