Chicken Cordon Bleu with Vegetables

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Chicken Cordon Bleu with Vegetables
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Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
790
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie790 cal.(38 %)
Protein68 g(69 %)
Fat34 g(29 %)
Carbohydrates53 g(35 %)
Sugar added0 g(0 %)
Roughage7.3 g(24 %)
Vitamin A1.3 mg(163 %)
Vitamin D1.2 μg(6 %)
Vitamin E2.4 mg(20 %)
Vitamin K28.9 μg(48 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.5 mg(45 %)
Niacin38.8 mg(323 %)
Vitamin B₆1.6 mg(114 %)
Folate138 μg(46 %)
Pantothenic acid3.6 mg(60 %)
Biotin19.5 μg(43 %)
Vitamin B₁₂1.6 μg(53 %)
Vitamin C50 mg(53 %)
Potassium1,594 mg(40 %)
Calcium160 mg(16 %)
Magnesium125 mg(42 %)
Iron6.3 mg(42 %)
Iodine17 μg(9 %)
Zinc4.5 mg(56 %)
Saturated fatty acids19.2 g
Uric acid471 mg
Cholesterol319 mg
Complete sugar9 g

Ingredients

for
4
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)
How healthy are the main ingredients?
potatocream cheesehamcarrotsaltChicken breast

Preparation steps

1.

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.

2.

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.

3.

Cook the cordon bleu in hot clarified butter 2-3 minutes on each side until golden brown and remove. Serve with the vegetables.