Stuffed Chicken Rolls with Mashed Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 737 cal. | (35 %) | ||
| Protein | 44.14 g | (45 %) | ||
| Fat | 38.2 g | (33 %) | ||
| Carbohydrates | 51.89 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.32 g | (14 %) |
| Vitamin A | 166.07 mg | (20,759 %) | ||
| Vitamin D | 1.31 μg | (7 %) | ||
| Vitamin E | 0.83 mg | (7 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.51 mg | (46 %) | ||
| Niacin | 26.15 mg | (218 %) | ||
| Vitamin B₆ | 0.97 mg | (69 %) | ||
| Folate | 72.14 μg | (24 %) | ||
| Pantothenic acid | 2.15 mg | (36 %) | ||
| Biotin | 4.11 μg | (9 %) | ||
| Vitamin B₁₂ | 0.92 μg | (31 %) | ||
| Vitamin C | 29.93 mg | (32 %) | ||
| Potassium | 1,387.88 mg | (35 %) | ||
| Calcium | 135.94 mg | (14 %) | ||
| Magnesium | 75.41 mg | (25 %) | ||
| Iron | 3.56 mg | (24 %) | ||
| Iodine | 17.92 μg | (9 %) | ||
| Zinc | 2.59 mg | (32 %) | ||
| Saturated fatty acids | 15.64 g | |||
| Cholesterol | 194.55 mg |
Ingredients
- For the chicken
- 1 White roll (day-old)
- 3 Tbsps milk
- 1 shallot
- 1 Tbsp butter
- 3 Tbsps freshly chopped Fresh herbs (Parsley and thyme)
- 1 egg yolk
- breadcrumbs (as needed)
- salt
- freshly ground peppers
- 4 Chicken breasts (each about 120 grams)
- 8 slices Bacon
- 1 Tbsp clarified butter
- 250 grams Pearl onion
- 200 grams Oyster mushrooms
- 1 Tbsp Pastry flour
- 100 milliliters Madeira Wine
- 200 milliliters vigorous Chicken broth
- thyme (for garnishing)
Preparation steps
For the puree: scrub potatoes and steam for about 30 minutes.
For the chicken: cut rolls into cubes and place in a bowl. Drizzle with milk and let stand for 10 minutes. Peel and dice shallot. Heat butter in a pan and saute shallot until translucent. Combine shallot with bread, herbs and egg yolks, mix well. Season with salt and pepper and add enough breadcrumbs to make thick mixture. Rinse chicken, pat dry and cut so that breasts open like a book. Stuff with bread mixture, roll up and wrap each breast into 2-3 slices of bacon. Secure with toothpicks. Heat oil in a pan and cook chicken rolls until golden brown on all sides. Peel onions. Clean mushrooms and cut into strips. Remove chicken from the pan. Saute onions and mushrooms in the same pan for a few minutes. Sprinkle with flour and deglaze pan with Madeira and broth. Season with salt and pepper. Return chicken to the pan and simmer, covered, for about 10 minutes on low heat.
Peel potatoes and press through a ricer into a bowl. Heat milk and add butter, add milk to potatoes. Whisk to a thick and smooth puree. Season with salt and nutmeg and arrange on plates. Top with chicken rolls (remove toothpicks) and sauce and garnish with thyme.Serve.
