Pork-wrapped Chicken Escalopes

Name: Pork-wrapped Chicken Escalopes
Total time: 2 h 55 min
Yield: 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); 0.375 cup chicken stock; 0.25 cup white wine

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668

calories

Calories

My cookbook

easy

Difficulty

40 min.

Preparation

• Ready in 2 h. 55 min.

Ready in

Nutritions

Fat	39.68 g
Saturated Fat Acids	10.79 g
Protein	63.83 g
Roughage	2.52 g
Sugar added	0 g
Calorie	668

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1 serving contains

Calories	668
Protein/g	63.83
Fat/g	39.68
Saturated fatty acids/g	10.79
Carbohydrates/g	8.8
Added sugar/g	0
Roughage/g	2.52
Cholesterol/mg	188.03
Vitamin A/mg	142.29
Vitamin D/μg	0.4
Vitamin E/mg	1.61
Vitamin B₁/mg	0.36
Vitamin B₂/mg	0.29
Niacin/mg	39.96
Vitamin B₆/mg	1.45
Folate/μg	31.72
Pantothenic acid/mg	2.2
Biotin/μg	6.05
Vitamin B₁₂/μg	0.89
Vitamin C/mg	69
Potassium/mg	984.24
Calcium/mg	49.8
Magnesium/mg	79.46
Iron/mg	2.68
Iodine/μg	0.59
Zinc/mg	2.75

Recipe author: EAT SMARTER

Ingredients

Preparation

Ingredients

for 4 servings

3 tablespoons

lemon juice

3 tablespoons

olive oil

1 teaspoon

dried thyme

25 ounces

chicken escalope (ready-to-cook, diced)

red pepper (diced)

yellow pepper (diced)

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

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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