Chicken Cordon Bleu with Garlic Mashed Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 962 cal. | (46 %) | ||
| Protein | 70 g | (71 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 9.4 mg | (78 %) | ||
| Vitamin K | 11.9 μg | (20 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 37.5 mg | (313 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 15.1 μg | (34 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 1,289 mg | (32 %) | ||
| Calcium | 310 mg | (31 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 18.5 g | |||
| Uric acid | 440 mg | |||
| Cholesterol | 257 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 400 grams starchy potatoes
- salt
- 6 garlic cloves
- 5 Tbsps vegetable oil
- 4 Chicken breasts (each about 150 grams)
- 4 slices cooked ham
- 4 slices Cheese (such as Edam, Emmental, or Gouda)
- 1 egg
- freshly ground peppers
- 150 grams breadcrumbs
- 1 Tbsp chopped parsley
- 1 tsp chopped thyme
- 1 tsp chopped rosemary
- 100 grams Pastry flour
- 150 milliliters white wine
- 150 milliliters Whipped cream (at least 30% fat content)
- 200 milliliters warm milk
- 30 grams melted butter
- Nutmeg
Preparation steps
Preheat oven to 160°C (approximately 325°F). Rinse potatoes and cook in boiling salted water for 20-25 minutes. Peel garlic and dice finely. In a hot pan, sauté half of garlic in 1 tablespoon oil for 2-3 minutes until golden. Remove sautéd garlic from pan and set aside.
Meanwhile, rinse chicken breasts, pat dry and slice a pocket in each. Put a slice of cooked ham and a slice of cheese in each pocket and secure closed. Whisk egg in a bowl and season with pepper and salt. Mix breadcrumbs with herbs and place in a second bowl. Roll chicken breasts in flour, then in egg and finally in breadcrumbs.
In a pan, heat 3 tablespoons oil and cook chicken breasts on both sides until golden brown. Transfer to a parchment-lined baking sheet and finish cooking for 10-15 minutes in preheated oven. In a new pan, heat remaining oil and sauté remaining garlic. Deglaze with white wine and cream, then add salt and pepper and simmer for 3-5 minutes. Drain finished potatoes, let evaporate, press through a potato ricer and mix with warm milk, melted butter and reserved sauteéd garlic. Season potatoes with salt, pepper and nutmeg. Serve chicken breasts topped with white wine sauce and potatoes.
