Crispy Breaded chicken breast with pineapple rice
(Percentage of daily recommendation)
| Calorie | 505 cal. | (24 %) | ||
| Protein | 34.58 g | (35 %) | ||
| Fat | 13.78 g | (12 %) | ||
| Carbohydrates | 57.79 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.82 g | (6 %) |
| Vitamin A | 119.07 mg | (14,884 %) | ||
| Vitamin D | 0.53 μg | (3 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin B₁ | 0.19 mg | (19 %) | ||
| Vitamin B₂ | 0.22 mg | (20 %) | ||
| Niacin | 18.86 mg | (157 %) | ||
| Vitamin B₆ | 0.66 mg | (47 %) | ||
| Folate | 38.7 μg | (13 %) | ||
| Pantothenic acid | 1.11 mg | (19 %) | ||
| Biotin | 0.33 μg | (1 %) | ||
| Vitamin B₁₂ | 0.58 μg | (19 %) | ||
| Vitamin C | 47.8 mg | (50 %) | ||
| Potassium | 376 mg | (9 %) | ||
| Calcium | 36.87 mg | (4 %) | ||
| Magnesium | 47.29 mg | (16 %) | ||
| Iron | 1.53 mg | (10 %) | ||
| Iodine | 13.2 μg | (7 %) | ||
| Zinc | 1.17 mg | (15 %) | ||
| Saturated fatty acids | 6.02 g | |||
| Cholesterol | 131.6 mg |
Ingredients
- Ingredients
- 200 grams Basmati rice
- salt
- 20 grams Peanuts (roasted and salted, finely chopped)
- 4 Chicken breasts
- 2 Tbsps breadcrumbs
- 1 egg
- 2 Tbsps Pastry flour
- salt
- cayenne pepper
- 2 Tbsps clarified butter
- 4 slices Pineapple (canned)
- Peanuts (for garnish)
- Chervil (for garnish)
Preparation steps
Rinse the rice under cold running water in a colander, drain.
Cook the rice according to package directions.
Place the chicken between 2 sheets of waxed paper and with the flat side of a meat mallet or the bottom of a pan, flatten the chicken slightly.
In a bowl, mix the bread crumbs with the chopped peanuts.
Beaten the egg in a shallow bowl and place the flour in another bowl. Season the chicken breasts with salt and pepper and dredge first in the flour, then in the egg and finally in the breadcrumb mixture, pressing to adhere.
Heat the butter in a skillet and saute the chicken until golden brown and crisp, about 4 minutes. Drain the pineapple and chop. Mix the rice with the pineapple pieces.
Serve the chicken with the pineapple rice on plates. If desired, garnish with peanuts and chervil leaves.