Pork-wrapped Chicken Escalopes

Name: Pork-wrapped Chicken Escalopes
Total time: 2 h 55 min
Yield: 4
Cuisine: European, Italian
Ingredients: 3 tablespoons lemon juice; 3 tablespoons olive oil; 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); 0.375 cup chicken stock; 0.25 cup white wine

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Health Score:

7,6 / 10

Difficulty:

easy

Difficulty

Preparation:

40 min.

Preparation

ready in 2 h. 55 min.

Ready in

Calories:

668

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	668 kcal	(32 %)
Protein	63.83 g	(65 %)
Fat	39.68 g	(34 %)
Carbohydrates	8.8 g	(6 %)
Sugar added	0 g	(0 %)
Roughage	2.52 g	(8 %)

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more nutritional values

Vitamin A	142.29 mg	(17,786 %)
Vitamin D	0.4 μg	(2 %)
Vitamin E	1.61 mg	(13 %)
Vitamin B₁	0.36 mg	(36 %)
Vitamin B₂	0.29 mg	(26 %)
Niacin	39.96 mg	(333 %)
Vitamin B₆	1.45 mg	(104 %)
Folate	31.72 μg	(11 %)
Pantothenic acid	2.2 mg	(37 %)
Biotin	6.05 μg	(13 %)
Vitamin B₁₂	0.89 μg	(30 %)
Vitamin C	69 mg	(73 %)
Potassium	984.24 mg	(25 %)
Calcium	49.8 mg	(5 %)
Magnesium	79.46 mg	(26 %)
Iron	2.68 mg	(18 %)
Iodine	0.59 μg	(0 %)
Zinc	2.75 mg	(34 %)
Saturated fatty acids	10.79 g
Cholesterol	188.03 mg

Author of this recipe:

EAT SMARTER

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How healthy are the main ingredients?

tomato

Ingredients

for

servings

Ingredients: 3 tablespoons
lemon juice; 3 tablespoons
olive oil; 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); ⅜ cup
chicken stock; ¼ cup
white wine

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Preparation steps

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.

Mix together the peppers and dried tomatoes and season with salt and ground black pepper.

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.

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.