Prunes Stuffed Chicken Roulade with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 780 cal. | (37 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 19.1 μg | (32 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 34.7 mg | (289 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,415 mg | (35 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 21.2 g | |||
| Uric acid | 414 mg | |||
| Cholesterol | 166 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 400 grams waxy potatoes
- 200 grams carrots
- 100 grams shallots
- 100 grams Mushrooms
- 4 Tbsps olive oil
- salt
- peppers
- ½ tsp rosemary
- ½ tsp thyme
- 100 milliliters Vegetable broth (as needed)
- 800 grams Chicken breasts
- 200 grams dried Plum
- 150 grams streaky Bacon (thinly sliced)
- 2 Tbsps clarified butter
Preparation steps
Peel the potatoes and carrot, and cut into bite-size pieces. Peel the shallots and halve, if necessary. Trim the mushrooms and mix with the potatoes, carrots and shallots, season with salt and pepper, and toss with the olive oil.
Place the vegetables in a roasting pan and bake in preheated oven in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for 30-40 minutes until al dente. Pour the pan occasionally with some broth so that the vegetables will not dry out.
Rinse the chicken breast and pat dry. With the tip of a sharp knife or wooden spoon, make holes in the chicken breasts lengthwise throughout. Season with salt and pepper.
Cut the dried plums into small pieces, mix with pepper and insert into the holes of the chicken breats. Again and again follow up with a wooden spoon handle, so that the filling remains inside the chicken breast. Warp the chicken breasts in bacon like a roast, and fry until brown in hot butter.
Place the chicken breast over the vegetables in the oven and bake for about 10 minutes. Then take out, wrap in foil and let it rest. Cut into slices and serve arranged over the vegetables.
