Pork-wrapped Chicken Escalopes

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Pork-wrapped Chicken Escalopes
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 55 min.
Ready in
Calories:
668
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie668 kcal(32 %)
Protein63.83 g(65 %)
Fat39.68 g(34 %)
Carbohydrates8.8 g(6 %)
Sugar added0 g(0 %)
Roughage2.52 g(8 %)
Vitamin A142.29 mg(17,786 %)
Vitamin D0.4 μg(2 %)
Vitamin E1.61 mg(13 %)
Vitamin B₁0.36 mg(36 %)
Vitamin B₂0.29 mg(26 %)
Niacin39.96 mg(333 %)
Vitamin B₆1.45 mg(104 %)
Folate31.72 μg(11 %)
Pantothenic acid2.2 mg(37 %)
Biotin6.05 μg(13 %)
Vitamin B₁₂0.89 μg(30 %)
Vitamin C69 mg(73 %)
Potassium984.24 mg(25 %)
Calcium49.8 mg(5 %)
Magnesium79.46 mg(26 %)
Iron2.68 mg(18 %)
Iodine0.59 μg(0 %)
Zinc2.75 mg(34 %)
Saturated fatty acids10.79 g
Cholesterol188.03 mg
Author of this recipe:

Ingredients

for
4
Ingredients
3 tablespoons
3 tablespoons
1 teaspoon
dried thyme
25 ounces
chicken escalope (ready-to-cook, diced)
1
red pepper (diced)
1
yellow pepper (diced)
4
Dried tomatoes (in oil, drained and chopped)
8 rashers
Bacon (streaky, American)
Oil (for frying)
cup
¼ cup
How healthy are the main ingredients?
olive oilthymetomato

Preparation steps

1.
Mix together the lemon juice, olive oil and thyme and season with salt and ground black pepper. Pour over the meat and leave to marinate for around 2 hours in the fridge.
2.
Mix together the peppers and dried tomatoes and season with salt and ground black pepper.
3.
Pat the meat dry and place a line of the pepper-tomato filling on each piece. Roll up the meat, season with salt and ground black pepper and wrap in bacon. Fasten with kitchen twine.
4.
Heat the oil in a pan and fry the meat on all sides. Deglaze with the stock and the wine, cover and braise on a medium heat for around 10 min.