Informations supplémentaires
35 min.
|
734 kcal
|
intermediate
|
|
Printable version
1. Setup
Preheat the oven to 425 ° F. Chop the spinach and the parsley. Peel the potatoes and the carrots and cut them into pieces.
2. Make the potato-carrot mash
In a pot of salted water, cook the potatoes and the carrots until tender. 15-20 minutes. Drain. Mash to make a puree and add one tbsp of butter.
3. Make the chicken roll-ups
In a bowl, mix the goat cheese with the spinach and the parsley. Season with salt and pepper and mix well. Make a small incision lengthwise on the chicken breast. Open and flatten the chicken with a pot or a pan. Fill the chicken with a big spoonful of the cheese mix.
4. Cook the chicken
Roll the chicken, starting from the bottom. Secure with toothpicks. Place the chicken roll-up on a baking sheet. Season with salt and pepper and add a drizzle of oil. Cook for 15-20 minutes in the oven.
5. Make the sauce
In a pan, mix the cranberries with 60 2P | 90 3P ml of sugar, the demi-glace and 175 2P | 250 3P ml of water. Bring to a boil. Mix well while lightly smashing the cranberries. Reduce the heat and cook for 5-6 minutes.
6. Plate your dish
Serve the chicken with the potato-carrot mash and the cranberry sauce. For children, it is possible to leave the sauce aside so that they can dip their chicken in it. Bon appetit!
2unitChicken Breast
1unitGoat Cheese
30gBaby Spinach
0.5unitFresh Italian Parsley
1unitFresh Cranberries
350gYellow Potato(es)
4unitOrganic Nantes carrot (s)
30mlDemi-Glace
What you need
pan, pot, baking sheet, toothpicks, potato masher
734 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
84g
28%
fat
15g
23%
cholesterol
164mg
55%
fiber
9g
36%
protein
65g
saturated
8g
40%
sodium
1200mg
50%
sugar
50g
trans
0g