Stuffed Chicken with Butter Sauce

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Stuffed Chicken with Butter Sauce
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
675
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie675 kcal(32 %)
Protein33.26 g(34 %)
Fat55.21 g(48 %)
Carbohydrates7.57 g(5 %)
Sugar added0 g(0 %)
Roughage2 g(7 %)
Vitamin A535.56 mg(66,945 %)
Vitamin D0.59 μg(3 %)
Vitamin E2.6 mg(22 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.28 mg(25 %)
Niacin18.38 mg(153 %)
Vitamin B₆0.57 mg(41 %)
Folate121.64 μg(41 %)
Pantothenic acid1.01 mg(17 %)
Biotin0.31 μg(1 %)
Vitamin B₁₂0.61 μg(20 %)
Vitamin C16.83 mg(18 %)
Potassium382.61 mg(10 %)
Calcium36.89 mg(4 %)
Magnesium36.66 mg(12 %)
Iron1.83 mg(12 %)
Iodine15 μg(8 %)
Zinc1.31 mg(16 %)
Saturated fatty acids29.62 g
Cholesterol404.41 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
2 teaspoons
Mustard (medium strength)
1
organic lemon (zested and sliced)
2 tablespoons
1
breadcrumbs (for coating)
Oil (for deep frying)
For the asparagus
9 cups
white Asparagus (trimmed)
1
1 tablespoon
1.333 cups
parsley (to garnish)

Preparation steps

1.
Cut a pocket into each of the chicken breasts and make them a little larger. Spread the inside with mustard and add the lemon slices. Close the pockets and secure with wooden or metal skewers. Dust with flour.
2.
Break the eggs into a deep bowl and whisk. Put the breadcrumbs in a separate dish and mix with a little ground black pepper. Toss the Cordon Bleus in the egg and then coat in the breadcrumbs, pressing these on firmly.
3.
Fry in hot oil in a deep fryer or a pan until golden brown all over. Drain on kitchen paper, remove the skewers and keep warm in the oven at 80°C, 180°F, gas 1/4.
4.
Meanwhile, cook the asparagus in boiling salted water with the lemon wedge and the butter for 12-16 minutes until it still has a slight bite to it. Drain and arrange on plates with the chicken. Pour the sauce over the asparagus and serve garnished with lemon zest and parsley.