Chicken Escalope with Ham and Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 554 cal. | (26 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 5.2 μg | (9 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 34.6 mg | (288 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 801 mg | (20 %) | ||
| Calcium | 210 mg | (21 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 420 mg | |||
| Cholesterol | 227 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 4 Chicken breasts (ready to cook, skinless, each about 160 grams)
- salt
- cayenne pepper
- 4 slices cooked ham
- 4 slices Cheddar cheese
- 2 Tomatoes
- 1 Tbsp thyme
- Pastry flour
- 1 egg
- 150 grams breadcrumbs
- 30 grams clarified butter
- thyme (for garnishing)
- 1 organic lemon (cut into wedges)
Preparation steps
Preheat the oven to 180 ° C top and bottom heat Preheat.
Rinse meat, pat dry and cut a pocket lengthwise in each breast. Open chicken breasts up and lightly season with salt and pepper. Place a slice of ham and cheese on top. Blanch tomatoes in boiling water, rinse in cold water and peel, quarter and remove seeds, dice. Spread tomatoes on cheese, sprinkle with some thyme leaves and fold chicken breasts. Secure with toothpicks. Season meat on outside with salt and pepper, coat with flour, dip into beaten egg and roll in breadcrumbs, pressing firmly. Heat butter in a pan and sear chicken on both sides until golden brown. Place into a baking dish and bake in preheated oven at 180°C (approximately 350F) for about 10-15 minutes.
Arrange on plates and garnish with thyme and lemon wedges. Serve.
