Chicken Escalopes with Griddled Asparagus
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Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
34.6g
Energy (kJ)
1237kJ
Energy (kcal)
295kcal
Carbohydrate incl. fibre (g)
6.4g
Carbohydrate excl. fibre (g)
3.7g
Sugar (g)
2.7g
Fibre (g)
2.7g
Fat (g)
14.7g
Saturated fat (g)
2.6g
Unsaturated fat (g)
10.5g
Monounsaturated fat (g)
8.6g
Polyunsaturated fat (g)
1.7g
Trans fat (g)
0.0g
Cholesterol (mg)
96mg
Sodium (mg)
540mg
Salt (g)
1.35g
Vitamin A (IU)
958IU
Vitamin C (mg)
14.9mg
Calcium (mg)
38mg
Iron (mg)
3.13mg
Potassium (mg)
802mg
Total
138.3g
4948kJ
1181kcal
25.6g
14.7g
10.9g
10.9g
58.8g
10.3g
41.9g
34.3g
6.9g
0.1g
384mg
2159mg
5.39g
3832IU
59.8mg
154mg
12.52mg
3207mg
- 4 skinless chicken breast fillet
- 10 grams Knorr Reduced Salt Chicken Stock Cube
- 3 tbsp olive oil
- 1 tbsp finely chopped fresh parsley
- 450 g bunch asparagus
- 1 lemon
- parsley sprigs, to garnish
Reduced Salt Chicken Stock Cubes
Before roasting a chicken, sprinkle some Knorr Reduced Salt Chicken Stock Cubes over it for a delicious crispy skin. View details
- 1 Place each chicken breast between two large sheets of cling film and pound firmly and evenly with a rolling pin until the chicken is flattened to make a very thin escalope, about ¼ cm thick.
- 2 Crumble the Knorr Reduced Salt Chicken Stock Cube into 2 tablespoons of olive oil and mix together to form a paste.
- 3 Spread the paste evenly over each side of the escalopes and sprinkle evenly with parsley. Set aside.
- 4 Drizzle the asparagus with remaining oil.
- 5 Pre-heat a griddle pan until very hot. Place the asparagus in the griddle pan and cook for 2-3 minutes each side until tender. Set aside and keep warm.
- 6 In the same pan, add one of the escalopes and cook for 30 seconds on each side, or until cooked through. Remove from the pan and keep warm. Repeat with the remaining escalopes.
- 7 Place each escalope, on a serving plate. Add the griddled asparagus. Serve with a squeeze of lemon juice and garnish with parsley.
Little BIG difference tip
Delicious with sauté potatoes and green beans. For great extra flavour add 1 small cinnamon stick and one cardomom pod in with the Kumquats. As a good cooking tip try scoring the skin before cooking as this will help release the juices from the meat.
