Try this Mediterranean Chicken Parcels recipe, or contribute your own.
Suggest a better description1. Slice the chicken breast almost in half horizontally, and place in a dish. Pour over about two thirds of the marinade, fully coating the meat, and leave for 30 minutes. 2. Meanwhile, cook the asparagus according to the packet instructions; set aside and keep warm. 3. Remove the chicken breast from the marinade and place a slice of mozzarella inside each. Wrap each breast in a slice of ham and secure with a wooden cocktail stick. 4. Place the flour and beaten eggs into two separate bowls. Dip the chicken parcels first in the flour, then in the egg. Fry gently over a low heat in a little olive oil for about ten minutes on each side. 5. Finally, heat up the Creamy Red Pepper Sauce according to the instructions on the jar. 6. To serve, remove the cocktail sticks and slice the chicken parcels into four. Lay four slices on each plate, and pour the pepper sauce around. Add a serving of asparagus, season and garnish NOTES : A truly continental dish with light, marinated chicken, Parma ham and a creamy red pepper sauce.
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Serving Size: 1 Serving (1108g) | ||
Recipe Makes: 4 | ||
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Calories: 1328 | ||
Calories from Fat: 230 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.5g | 34 % | |
Saturated Fat 7.7g | 39 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 1080.8mg | 333 % | |
Sodium 872.7mg | 30 % | |
Potassium 2629.3mg | 69 % | |
Total Carbohydrate 20.5g | 6 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 19.7g | ||
Protein 238.1g | 340 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1328
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