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Pork-wrapped Chicken Escalopes

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Pork-wrapped Chicken Escalopes
668
calories
Calories
0
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easy
Difficulty
40 min.
Preparation
 • Ready in 2 h. 55 min.
Ready in
Nutritions
Fat39.68 g
Saturated Fat Acids10.79 g
Protein63.83 g
Roughage2.52 g
Sugar added0 g
Calorie668
1 serving contains
Calories668
Protein/g63.83
Fat/g39.68
Saturated fatty acids/g10.79
Carbohydrates/g8.8
Added sugar/g0
Roughage/g2.52
Cholesterol/mg188.03
Vitamin A/mg142.29
Vitamin D/μg0.4
Vitamin E/mg1.61
Vitamin B₁/mg0.36
Vitamin B₂/mg0.29
Niacin/mg39.96
Vitamin B₆/mg1.45
Folate/μg31.72
Pantothenic acid/mg2.2
Biotin/μg6.05
Vitamin B₁₂/μg0.89
Vitamin C/mg69
Potassium/mg984.24
Calcium/mg49.8
Magnesium/mg79.46
Iron/mg2.68
Iodine/μg0.59
Zinc/mg2.75

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
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
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Preparation steps

Step 1/4
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.
Step 2/4
Mix together the peppers and dried tomatoes and season with salt and ground black pepper.
Step 3/4
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.
Step 4/4
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.

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