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Delight your favourite company with fried vegetables and melted mascarpone, seasoned with Mediterranean herbs and a dash of sugar and with grilled chicken fillet.

Ingredients

4 chicken fillets (ca. 600 g)
2 fresh red peppers (300 g)
2 zucchini (300 g)
2 garlic cloves
60 g SMS black olives
4 tablespoons SMS olive oil
1 teaspoon Vegeta Mediterranean
½ teaspoon sugar
salt
pepper
4 tomatoes (500 g)
80 g mascarpone
1 tablespoon chopped parsley
1 Podravka Potato Puree (100 g)
400 ml water
1 teaspoon salt
200 ml milk
20 g butter

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons50 min

  • 1 Cut the pepper into sticks, cut the zucchini in half then cut them into sticks.
  • 2 Place the vegetables in a baking pan, add garlic cut into thin slices, pour in olive oil and stir well.
  • 3 Roast them in a pre-heated oven at 210 °C for 15 minutes.
  • 4 Take the vegetables out, sprinkle with Vegeta Mediterranean, season with sugar, salt, pepper and mix well.
  • 5 Top the vegetables with olives and sliced tomato and return to oven and roast for another 20-25 minutes.
  • 6 In the meantime season the fillets with salt and pepper then fry in a grill pan until golden.
  • 7 Add mascarpone to the roasted veggies and stir it to melt to obtain the sauce.
  • 8 Sprinkle the vegetables with parsley and serve on a bed of potato puree.

Advice

Instead of tomatoes you may add Chopped tomato Podravka.

Nutritional values

Nutrient Measuring unit Quantity F RDA (%) M RDA (%)
Phosphor mg 415.26 52 52
Calcium mg 135.21 14 14
Potassium mg 1089.95 29 29
Pantoten acid mg 1.99 28 28
Niacin mg 23.87 170 119
Vitamin D μg 41.67 21 21
Vitamin A μg 10046.66 251 201
Salt g 2.67 0 0
Total proteins g 39.12 - -
Diet fibres g 4.73 - -
Total carbohydrates g 25.05 - -
Total fat g 38.08 - -

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