Prunes Stuffed Chicken Roulade with Vegetables

0
Average: 0 (0 votes)
(0 votes)
Prunes Stuffed Chicken Roulade with Vegetables
share Share
print
bookmark_border Copy URL
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
780
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie780 cal.(37 %)
Protein52 g(53 %)
Fat52 g(45 %)
Carbohydrates25 g(17 %)
Sugar added0 g(0 %)
Roughage4.8 g(16 %)
Vitamin A1 mg(125 %)
Vitamin D0.6 μg(3 %)
Vitamin E2.9 mg(24 %)
Vitamin K19.1 μg(32 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin34.7 mg(289 %)
Vitamin B₆1.4 mg(100 %)
Folate54 μg(18 %)
Pantothenic acid2.8 mg(47 %)
Biotin11.2 μg(25 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C27 mg(28 %)
Potassium1,415 mg(35 %)
Calcium71 mg(7 %)
Magnesium92 mg(31 %)
Iron4.3 mg(29 %)
Iodine11 μg(6 %)
Zinc3.1 mg(39 %)
Saturated fatty acids21.2 g
Uric acid414 mg
Cholesterol166 mg
Complete sugar9 g

Ingredients

for
4
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
How healthy are the main ingredients?
Chicken breastpotatocarrotPlumshallotMushroom

Preparation steps

1.

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.

2.

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.