Ingredients for 4 people:
For the poultry roulades:
1 leek
salt
2 double chicken breast fillets
Pepper
8 teaspoons grainy mustard
Wooden sticks
2 tbsp oil
250 ml chicken stock (from the jar)
50 ml dry white wine
2 tsp cornflour
For the rice:
160 g long-grain rice
300 ml vegetable stock (instant)
juice of 2 oranges
2 tomatoes
1 tbsp olive oil
1/2 tsp untreated, grated orange peel
Preparation:
1. Clean the leeks, wash and cut into finger-length strips. Blanch in salted water for approx. 1 minute, drain, rinse with cold water and pat dry with kitchen paper.
2. Cut the chicken breast fillets lengthwise in the middle. Cut each fillet once horizontally. Place between freezer foil and pat flat. Season the chicken breast slices with salt and pepper and spread with mustard. Place the leeks crosswise on top and roll up. Pin with wooden sticks.
3. Heat the oil in a coated pan. Fry the roulades on all sides. Pour in the stock
cover and cook for about 12-15 minutes. Mix the wine with the starch and stir into the stock. Bring to the boil and season with salt and pepper to taste. Keep warm.
4. Cook the rice in the vegetable stock with orange juice instead of salt water according to the instructions on the packet. Rinse the tomatoes, dice and remove the seeds. Heat the olive oil and fry the tomatoes in it for a few seconds. Add the orange zest. Mix the tomatoes into the rice. Season with salt and pepper. Serve everything together. Serve with carrots.
Preparation time approx. 50 minutes
Nutritional values per portion approx.:
Calories: 398
Joule: 1662
Protein: 40.6 g
Fat: 9,6 g
Carbohydrates: 36 g
(FoodCentrale by ddp images)
(FoodCentrale by ddp images)
