Chicken Roulade Skewers
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 36 min.
Ready in
Calories:
1048
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,048 cal. | (50 %) | ||
| Protein | 119 g | (121 %) | ||
| Fat | 63 g | (54 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 8.3 μg | (14 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 66.4 mg | (553 %) | ||
| Vitamin B₆ | 2.3 mg | (164 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 1,320 mg | (33 %) | ||
| Calcium | 746 mg | (75 %) | ||
| Magnesium | 170 mg | (57 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 8.1 mg | (101 %) | ||
| Saturated fatty acids | 24.8 g | |||
| Uric acid | 759 mg | |||
| Cholesterol | 317 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 3 bunches fresh Fresh herbs (e. g. sorrel, sage, mint etc, leaves torn off)
- ⅓ cup whole almonds
- ¼ cup olive oil
- 2 Tbsps Parmesan (grated)
- 1 tsp lemon juice
- 8 Chicken breasts (approx. 120 g each)
- 8 slices Pancetta
- 1 ⅓ cups Scamorza (or mozzarella, finely sliced)
- 3 Tbsps olive oil
Preparation steps
1.
Place the herbs and the almonds in a blender and mix well, adding the oil, to make a creamy pesto. Stir in the Parmesan and season with salt, ground black pepper and lemon juice.
2.
Tenderise the chicken with a meat mallet and cover the flattened fillets with the pancetta. Spread with the pesto and place the cheese on top. Roll up the chicken from the longest side and cut into 3-4 slices. Stick the rolls onto wooden skewers.
3.
Fry in hot oil for around 6 minutes, turning often. Serve with fresh herbs.
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