Chicken Cordon Bleu with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 790 cal. | (38 %) | ||
| Protein | 68 g | (69 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 28.9 μg | (48 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 38.8 mg | (323 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 138 μg | (46 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 19.5 μg | (43 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,594 mg | (40 %) | ||
| Calcium | 160 mg | (16 %) | ||
| Magnesium | 125 mg | (42 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 19.2 g | |||
| Uric acid | 471 mg | |||
| Cholesterol | 319 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 600 grams starchy potatoes
- 2 carrots
- 150 grams Peas (frozen)
- salt
- 4 scallions
- 1 handful mixed Fresh herbs (such as dill, chervil, parsley, chives)
- 150 grams cream cheese
- freshly ground peppers
- 4 Chicken breasts
- 4 slices cooked ham (trimmed)
- 1 Tbsp Pastry flour
- 2 eggs
- 80 grams breadcrumbs
- 2 Tbsps butter
- clarified butter (for sautéing)
Preparation steps
Rinse the potatoes and cook, covered, in boiling salted water about 30 minutes. Trim the scallions, rinse and cut into 2-3 cm (approximately 3/4-1 1/4 inch) long pieces. Peel and slice the carrots. Thaw the peas. Rinse the herbs, shake dry, chop the leaves and mix with cream cheese. Season with salt and pepper.
Rinse the chicken breasts and pat dry. Cut each chicken breast in half horizontally without cutting all the way through, open like a book and pound to an even thickness. Place 1 slice of ham on the chicken and spread the cheese mixture on top. Fold the chicken to enclose the filling. Dredge the chicken in flour, then in beaten egg and finally breadcrumbs. Drain the potatoes and peel. Sauté the carrots, scallions and peas in hot butter. Deglaze with some water, season with salt, cover and simmer gently for about 5 minutes. Then, toss in the potatoes.
Cook the cordon bleu in hot clarified butter 2-3 minutes on each side until golden brown and remove. Serve with the vegetables.
