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Robot Master Dave
Chicken fillet in filo pastry
Filo pastry with paprika, chicken fillet and tapenade of green olives from the oven.
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Ingredients
Directions
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Place the filo pastry under a wet cloth to prevent dehydration.
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Preheat the oven to 180 ° C.
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Cut the pepper and chicken fillet into pieces. Mix the paprika with the chicken. Add the tapenade. Mix everything and season with salt and salt.
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Spread thinly the filo pastry sheets with olive oil. Put a second sheet on each sheet. Divide the chicken mixture over it. Brush around with some oil and pick up the chicken.
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Place the packages on a baking tray and bake in a browned brown for 20 minutes. Tasty with mashed potatoes and green beans.
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25 minMain dishpeanut oil, tilapia fillet, Red pepper, zucchini, tempuramix, Japanese soy sauce, dry sherry, bunch onions,tempura of tilapia and summer vegetables -
15 minLunchSmith apple, green pepper, celery, lemon, vinegar, extra virgin olive oil, salt, pepper, arugula, olive oil, baking liver sausage 1 cm thick,twentse bakleverworst from rené pluijm -
30 minMain dishegg, mild olive oil, garlic, petit beurre bread, cherry tomatoes on the branch, baby cream lettuce, chicken filet cheese, Parmigiano Reggiano, original caesardressing,grilled caesar salad with cherry tomatoes and chicken
Nutrition
310Calories
Sodium5% DV125mg
Fat25% DV16g
Protein52% DV26g
Carbs5% DV15g
Fiber16% DV4g
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