Chicken Breasts with Cornflakes
Chicken breasts with cornflakes - Crispy and sweet: sophisticated twist on chicken breasts.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 616 cal. | (29 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.2 g | (34 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 23.6 μg | (39 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 34.4 mg | (287 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 133 μg | (44 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 15 μg | (33 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 117 mg | (123 %) | ||
| Potassium | 1,669 mg | (42 %) | ||
| Calcium | 170 mg | (17 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 483 mg | |||
| Cholesterol | 179 mg | |||
| Complete sugar | 26 g |
Ingredients
- Ingredients
- 2 garlic cloves
- 150 grams Parsnips
- 200 grams carrots
- 200 grams Pumpkin
- 200 grams potatoes
- 1 Tbsp chopped rosemary
- salt
- peppers
- 3 Tbsps olive oil
- 150 grams Corn flakes
- 1 Tbsp chopped parsley
- 4 Chicken breasts (each about 150 grams)
- Pastry flour (for coating)
- 1 egg
- 4 Oranges (and parsley for garnishing)
Preparation steps
Peel garlic and press lightly. Peel vegetables, rinse and pat dry, cut into bite-sized cubes.
Mix diced vegetables with garlic and season with rosemary, salt and pepper. Arrange on a greased baking sheet and toss with 1 tablespoon of oil.
Roast vegetables in a preheated oven at 200°C (fan oven 180°C) (approximately 400°F) for about 25-30 minutes, turning occasionally.
Crumble cornflakes and mix with parsley. Season chicken breasts with pepper and salt, coat with flour and dip into beaten egg. Spread with cornflakes, pressing firmly.
Heat remaining oil in a pan and cook chicken until golden brown on both sides. Finish cooking chicken in preheated oven for about 5-10 minutes. Arrange chicken and vegetables on plates, garnish with orange slices and parsley and serve.
