.png)
.png)
W32 - Babs
With Mediterranean salad and Parmigiano baby potatoes
Labels:
Caloriebewust
•Eiwitrijk
Allergenen :
Melk (inclusief lactose)
•Sulfiet
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Bereidingstijd25 minuten
oventijd20 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
200 gram
Voorgekookte halve kriel met schil
1 stuk(s)
Kipfilet met mediterrane kruiden
20 gram
Serranoham
1 stuk(s)
Knoflookteen
30 gram
Rucola
100 gram
Mini-romatomaten
½ stuk(s)
Aubergine
15 gram
Kalamata-olijven
40 gram
Bruschettadip
½ stuk(s)
Parmigiano Reggiano DOP
(Bevat Melk (inclusief lactose))
8 ml
Balsamicocrème
(Bevat Sulfiet)
Zelf toevoegen
1.5 el
Olijfolie
¼ el
[Plantaardige] roomboter
½ el
Witte balsamicoazijn
naar smaak
Peper en zout
Voedingswaarden
Energie (kJ)2850 kJ
Energie (kcal)681 kcal
Vetten32.8 g
waarvan verzadigd8.4 g
Koolhydraten51.9 g
waarvan suikers14.5 g
Vezels9.7 g
Eiwitten39.4 g
Zout3 g
Benodigdheden
•Kom
•Grote kom
•Rasp
•Bakplaat met bakpapier
•Aluminiumfolie
•Saladekom
Instructies
1
- Preheat the oven to 200°C.
- Grate the Parmigiano Reggiano into a bowl. Scatter the Parmigiano Reggiano over a parchment-lined baking sheet.
- Crush or mince the garlic. In a large bowl, combine the baby potatoes, half of the garlic and a drizzle of olive oil. Season to taste with salt and pepper.
- Place the baby potatoes on top of the Parmigiano Reggiano, cut side down. Bake for 15 - 20 minutes in the oven.
2
- Melt a knob of butter in a frying pan over medium-high heat and fry the chicken breast for 2 - 3 minutes per side.
- Reduce the heat and fry for 4 - 5 minutes more, or until done. When the chicken is done, allow it to rest under aluminium foil.
- Meanwhile, dice the eggplant into 1cm cubes.
- Heat a generous drizzle of olive oil in another frying pan over medium-high heat and fry the eggplant with the rest of the garlic for 6 - 8 minutes. Remove from the heat and season with salt and pepper.
3
- Transfer the Serrano ham to another parchment-lined baking sheet and bake along with the baby potatoes for 5 - 6 minutes, or until crispy.
- Quarter the mini Roma tomatoes and halve the olives.
- Shortly before serving, mix the arugula with the tomatoes, olives, and eggplant in a salad bowl.
- Add the white balsamic vinegar and season with salt and pepper.
4
- Serve the baby potatoes, chicken and salad on plates.
- Top the chicken with the bruschetta dip and the Serrano ham.
- Drizzle the Crema di Balsamico over the salad.
