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Estimated Times |
Preparation time: 15
Cooking time: 35
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Ingredients
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250
servings
300 | g | Chicken breast |
20 | g | Cheese 40% |
30 | g | Sliced boiled ham |
0.5 | tsp | Sea salt ~2.8 g |
250 | g | Carrots |
500 | g | Potatoes |
0.5 | dl | Skimmed milk ~50 g |
1 | tbsp | Butter ~9.3 g |
1 | can(s) | Chopped tomatoes ~400 g |
2 | pinch | Black Pepper ~0.8 g |
0.5 | tsp | Oregano ~0.1 g |
0.5 | tsp | Dried basil ~1.5 g |
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Directions
Preheat the oven to 200º C/fan oven 180º C.
Cut a pocket into each chicken breast and fill with cheese, ham and a little salt. Bake the chicken breast in the oven for approx. 35 mins.
Peel the carrots and potatoes and cut into small pieces. Cook until very tender for approx. 20 mins. Drain and mash the carrots and potatoes with a hand mixer, add milk, butter and salt to taste.
Bring the chopped tomatoes to the boil in a pan and allow to simmer for a few minutes. Add salt, pepper, oregano and basil to the tomato sauce to taste.
Serve the Cordon Bleu on a bed of mashed potato with the tomato sauce.
Nutritional data
581 Kcal Per Serving F: 17 g, P: 44 g, C: 66 g, DF: 9 g 1,163 Kcal (74 Kcal/100 g)
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Comments to the recipe chicken cordon bleu with mashed potato | |
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