Villeroy chicken breasts with salad

90 min
Type of dish: Birds
Temperature: Hot
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
845.32
kcal
Carbohydrates
36.94
g
Proteins
48.17
g
Lipids
55.73
g
Fiber 1.46 g
Saturates 11.3 g
Monounsaturated fatty acids 31.87 g
Polyunsaturated fatty acids 10.53 g
Cholesterol 226.33 mg
Calcium 236.87 mg
Iron 3.08 mg
Zinc 2.5 mg
Vitamin A 262.73 ug
Vitamin C 4.96 g
Folic acid 42.65 ug
Salt (Sodium) 2050.41 mg
Sugars 8.07 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.