Plat
Zucchini-Wrapped Chicken and Potato Layered Rolls
1 hPour 4Nutri-Score B€€
B
1 h
1 hZucchini-Wrapped Chicken and Potato Layered Rolls
ce qu’il vous faut
Ingrédients
zucchini (sliced into thin ribbons with a peeler)Fruits et légumes2 morceaux
potatoes (peeled and thinly sliced)Fruits et légumes500 g
chicken breast (cut into thin slices)Viandes400 g
grated cheese (grated)Produits laitiers150 g
salt (to taste)Épices5 g
black pepper (to taste)Épices2 g
vegetable oil (for frying and drizzling)Épicerie30 ml
butter (for melting in the pan)Produits laitiers20 g
garlic (crushed)Fruits et légumes2 morceaux
par portion
Nutrition
340kcal
- Glucides
- 24 g
- Protéines
- 26 g
- Lipides
- 16 g
ce que vous utiliserez
Ustensiles
Économe
Poêle
Plaque de cuisson
Four
pas à pas
Préparation
- Étape 1
Prepare the zucchini ribbons
- Slice the zucchini into thin ribbons with a peeler.
- Line the ribbons around the rim of a glass to form a cup.
- Étape 2
Layer the filling
- Peel the potatoes and slice them thinly, then place them inside the zucchini-lined glass.
- Season to taste.
- Add the sliced chicken breast and sprinkle with grated cheese.
- Repeat the layers until the glass is filled.
- Étape 3
Wrap and fry
- Wrap the filled layers with zucchini ribbons to close them.
- Heat vegetable oil in a pan and melt the butter.
- Fry the rolls for 3 minutes, add the garlic and drizzle with oil.
- Étape 4
Bake
- Place the rolls on a baking tray lined with baking paper.
- Bake for 30 minutes.