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Roast Chicken Thigh, Cannelloni of Chicken Breast with Buckwheat Salad

Roast chicken leg served with thin chicken breast slices rolled with a creamy buckwheat and vegetable salad.

ChickenDinnerHigh ProteinGourmetBuckwheat
Estimated Nutrition
Calories
922.6
kcal / serving
1845.2 kcal total
Carbs
27.1g
per serving
54.2 g total
Fat
66.4g
per serving
132.8 g total
Protein
56.3g
per serving
112.5 g total
Cook Time
25
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
20
g
Dijon Mustard
50
ml
Chicken Sauce
Dairy
50
g
Clarified Butter
Used to baste
2
tbsp
Mascarpone Cheese
50
g
Unsalted Butter
For leg
30
g
Butter
For garnish
Fruits
1
squeeze
Lemon Juice
To taste
GrainsCereals
200
g
Roasted Buckwheat
Cooked according to instructions
Meat
1
piece
Chicken Breast
Large, skin removed
1
piece
Chicken Leg
Bone removed
NutsSeeds
2
tbsp
Chinese Five-Spice
50
g
Flat leaf Parsley
Fresh, chopped
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
1
clove
Garlic
Smashed and left whole
2
sprig
Thyme
Fresh, leaves picked
8
piece
Cobnuts
Crushed
Vegetables
2
piece
Tomatoes
Peeled, deseeded and chopped into small pieces
1
piece
Shallot
Finely chopped
30
g
Oyster Mushrooms
Chopped
1
piece
Little Gem Lettuce
Leaves separated
3
piece
Pickled Radishes
Cut into quarters

Method

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