Pork-wrapped Chicken Escalopes
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(0 votes)
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)
(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 %) |
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
all recipes of this author
Ingredients
for
4
- 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
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.
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