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Correo Electrónico
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Ingredientes
- 4 x chicken breasts
- 2 slc bacon
- 1 x onions, medium
- 15 gm butter
- 150 gm asparagus tips, tinned salt, pepper
- 1 Tbsp. flour, plain
- 1 x Large eggs
- 2 Tbsp. lowfat milk
- 1 c. breadcrumbs
- 60 gm butter
- 2 Tbsp. vegetable oil
Direcciones
- Filling:Dice onion and bacon. Drain and chop asparagus.
- Heat butter in a pan and saute/fry onion and bacon gently or possibly 2-3 min. Add in asparagus, season, remove from heat and cold.
- To assemble:Cut a pocket in each chicken breast, fill with asparagus mix. Fold chicken back over to enclose filling.
- Coat chicken breasts lightly in flour, dip in combined beaten egg and lowfat milk, and coat well in breadcrumbs.
- Heat extra butter and oil in a large frying pan, add in chicken, and cook gently till golden on each side. Allow about 3-4 min on each side.
- Remove from pan and drain off excess oil with kitchen paper.
- Serve with Hollandaise sauce and sauteed squash and snowpeas.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 272g | |
| Recipe makes 4 servings | |
| Calories 649 | |
| Calories from Fat 394 | 61% |
| Total Fat 44.21g | 55% |
| Saturated Fat 16.79g | 67% |
| Trans Fat 0.34g | |
| Cholesterol 192mg | 64% |
| Sodium 536mg | 22% |
| Potassium 500mg | 14% |
| Total Carbs 24.59g | 7% |
| Dietary Fiber 2.1g | 7% |
| Sugars 3.6g | 2% |
| Protein 37.19g | 60% |
