Villeroy chicken breasts with salad

90 min
Type of dish: Birds
Temperature: Hot
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Traces of nuts
Traces of nuts
Elaboration
  • Cut the chicken breasts in two lengthwise and season with salt and pepper.

There are three options for cooking the chicken breasts:

  • Vacuum cook for 45 minutes at 90 ºC and then lower the temperature.
  • Cook in a poultry stock at 95 ºC and then lower the temperature.
  • Grill and then lower the temperature.
  • Prepare a 110 g/litre béchamel
  • Cover the cooked chicken breasts in béchamel, place them on a greased plate and then cool.
  • Prepare a lettuce and onion salad and a vinaigrette.

HOW TO PLATE UP

  • Cover in breadcrumbs and fry in plenty of hot oil.
  • Place the chicken breast on one side of the plate and the dressed salad next to it.
Nutritional information (1 portion)
Energy
1069.28
kcal
Carbohydrates
31.52
g
Proteins
48.67
g
Lipids
82.88
g
Sugars 6.13 g
Salt (Sodium) 1857.71 mg
Folic acid 48.5 ug
Vitamin C 3.6 g
Vitamin A 242.62 ug
Zinc 2.57 mg
Iron 3.25 mg
Calcium 196.66 mg
Cholesterol 285.25 mg
Polyunsaturated fatty acids 12.2 g
Monounsaturated fatty acids 55.91 g
Saturates 12.59 g
Fiber 1.23 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.