Chicken Wrapped in Bacon in Wine Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 847 cal. | (40 %) | ||
| Protein | 46.48 g | (47 %) | ||
| Fat | 51.87 g | (45 %) | ||
| Carbohydrates | 34.71 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 180.81 mg | (22,601 %) | ||
| Vitamin D | 0.57 μg | (3 %) | ||
| Vitamin E | 1.76 mg | (15 %) | ||
| Vitamin B₁ | 0.51 mg | (51 %) | ||
| Vitamin B₂ | 0.27 mg | (25 %) | ||
| Niacin | 24.05 mg | (200 %) | ||
| Vitamin B₆ | 0.81 mg | (58 %) | ||
| Folate | 43.4 μg | (14 %) | ||
| Pantothenic acid | 1.48 mg | (25 %) | ||
| Biotin | 1.32 μg | (3 %) | ||
| Vitamin B₁₂ | 0.75 μg | (25 %) | ||
| Vitamin C | 9.6 mg | (10 %) | ||
| Potassium | 619.89 mg | (15 %) | ||
| Calcium | 72.58 mg | (7 %) | ||
| Magnesium | 56.9 mg | (19 %) | ||
| Iron | 3.96 mg | (26 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 17.79 g | |||
| Cholesterol | 152.48 mg |
Ingredients
- Ingredients
- 4 Chicken breasts (each 140 grams)
- 150 grams Sausage meat
- 8 slices Bacon
- salt
- peppers
- 2 Tbsps vegetable oil
- 8 shallots
- 2 Tbsps raisins
- 200 milliliters Port wine (White)
- 100 milliliters Chicken broth
- 300 grams green Beans
- 200 grams Peas
- 2 Tbsps freshly chopped parsley
- 2 Tbsps butter
- 1 tsp cornstarch
Preparation steps
Rinse chicken breasts, pat dry and cut a pocket into the side of each. Fill each chicken breast with sausage meat and wrap with 2 slices of bacon. Secure bacon with toothpicks and season with salt and pepper. Heat oil in a pan and fry wrapped chicken breasts on all sides until golden brown and remove from the pan. Peel shallot and cut into wedges. In the hot pan fry shallots for 1-2 minutes, add raisins, port wine and broth. Let simmer for about 5 minutes. Place chicken back in the pan, cover and simmer for about 10 minutes.
Rinse beans, trim and blanch in a pot of salt water for about 8 minutes. Add peas and blanch another 2 minutes. Drain both, rinse with cold water and drain again. Add peas and beans to the pan, add parsley and butter and season with salt.
Mix cornstarch with a little cold water, add to the wine sauce to thicken and season with salt and pepper.
To serve, arrange vegetables on plates, remove toothpicks from chicken, place chicken breasts and sauce on vegetables and serve.
