Directions:
- Pound the chicken to 6 mm in thickness. Cut a slit in the side of each escalope to form a pocket. Season the inside of the pocket with salt and pepper.
- Mix the remaining stuffing ingredients together and spoon into the pickets, pressing in with the back of a spoon.
- Cook in a pan until the chicken is cooked through.
- Meanwhile, melt the butter for the sauce in a pan and add the flour. Cook for 1 minute and gradually stir in the milk and wine. Bring to the boil until the sauce thickens.
- Add the cheese, pecans, watercress and yoghurt, and heat gently until the cheese has melted.
- Remove the chicken from the steamer and place on a warmed serving plate. Spoon on the sauce and serve garnished with lemon and watercress.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 282.96 Kcal (1185 kJ) | ||
| Calories from fat | 190.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.21g | 33% | |
|---|---|---|---|
| Cholesterol | 27mg | 9% | |
| Sodium | 296.76mg | 12% | |
| Potassium | 342mg | 7% | |
| Total Carbs | 13.88g | 5% | |
| Sugars | 5.32g | 21% | |
| Dietary Fiber | 3.2g | 13% | |
| Protein | 7.71g | 15% | |
| Vitamin C | 37.6mg | 63% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.1mg | 6% | |
| Calcium | 191.9mg | 19% | |
| Amount Per 100 g | |||
| Calories | 160.99 Kcal (674 kJ) | ||
| Calories from fat | 108.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.07g | 33% | |
|---|---|---|---|
| Cholesterol | 15.36mg | 9% | |
| Sodium | 168.83mg | 12% | |
| Potassium | 194.57mg | 7% | |
| Total Carbs | 7.9g | 5% | |
| Sugars | 3.02g | 21% | |
| Dietary Fiber | 1.82g | 13% | |
| Protein | 4.39g | 15% | |
| Vitamin C | 21.4mg | 63% | |
| Iron | 0.6mg | 6% | |
| Calcium | 109.2mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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