Photo: Anna Pelzer
Roast chicken thigh, cannelloni of chicken breast with buckwheat salad
22 ingredients
30 min + 30 min
Serves 2
openrecipes
Delicate slices of chicken breast made into a wrap for buckwheat salad, served with mushrooms, radish and fried lettuce.
Estimated Nutrition (whole recipe, rough)
466
Calories
38g
Protein
29g
Fat
18g
Carbs
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Mascarpone | 2 tbsp (28g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Tomato | 1 medium (123g) | 22 |
| Oyster Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Buckwheat | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large chicken breast
- 50g/1¾oz clarified butter
- 20g/¾oz Dijon mustard
- 2 tbsp Chinese five-spice
- 2 tomatoes
- 50g/1¾ fresh flatleaf parsley
- 200g/7oz roasted buckwheat
- 1 shallot
- salt and freshly ground black pepper
- squeeze lemon juice
- 2 tbsp mascarpone
- 1 chicken leg
- and freshly ground saltblack pepper
- 50g/1¾oz unsalted butter
- 1 garlic
- 2 sprigs fresh thyme
- 30g/1oz butter
- 30g/1oz oyster mushrooms
- 1 Little Gem lettuce
- 3 pickled radishes, cut into quarters
- 50ml/2fl oz chicken sauce
- 8 cobnuts
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes