INGREDIENTS
|
CHICKEN BREAST |
120
GM |
|
BUTTER |
20
GM |
|
PARSLEY |
10
GM |
|
MUSHROOM |
20
GM |
|
THYME |
3
GM |
|
BLACK PEPPER |
5
GM |
|
REFINED FLOUR |
100
GM |
|
PANKO BREAD CRUMS |
30
GM |
|
EGG |
2
NOS |
|
SALT |
TO
TASTE |
|
DIJON MUSTARD |
5
GM |
|
OIL |
500
ML |
METHOD
Mix
the butter parsley, thyme, mushroom, salt and pepper in a bowl stuffed all ingredients
in chicken breast, chicken breast a piece of plastic wrap or parchment paper
and roll into a 1-inch-thick log. Wrap and freeze until firm, at least 4 hours,
after chicken breast between put the flour in a shallow dish. Whisk the eggs
and mustard in another shallow dish. Put the panko in a third dish. Unwrap the
chicken rolls and generously season with salt and pepper. One at a time, dredge
the chicken rolls in the flour, then dip in the egg mixture and roll in the
panko to coat. Heat vegetable oil in a large skillet over medium-high
heat. Fry the chicken rolls in 2 batches, turning, until golden, 6 to 8
minutes. Transfer to the prepared rack and bake until cooked through, about 10
minutes.
457 calories
Carbs : 27 g Fat : 28.7 g Protein :
23.3 g
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