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Kerinholland
Chicken fillet with lemon and basil in paprika sauce
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Ingredients
Directions
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Preheat the oven grill. Cut the peppers in length and place them on the baking sheet with the cut surface. Brush them with a teaspoon of 1 tablespoon of oil and roast them in the middle of the oven for about 10 minutes until the skin is dark brown.
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Remove the peppers from the oven and place them in a covered bowl to cool. Then peel off the brown skin and cut the flesh into pieces.
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Heat 2 tablespoons of oil and fry the shallot for about 4 minutes. Add the garlic and fruit for another minute.
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Add the peppers and wine and simmer for about 10 minutes at a low setting. Season with salt and pepper. Puree the sauce and keep warm.
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Beat the chicken breasts a little flatter and sprinkle them around with salt and pepper. Heat the rest of the oil and fry the chicken breasts around brown.
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Extinguish with lemon juice and honey and leave to cook for a few minutes at medium height. Roll the chicken breasts through the gravy until they become syrupy and stick to the chicken.
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Cut the chicken fillets into thick slices and serve with the pepper sauce. Sprinkle with basil leaves.
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Delicious with couscous, to which turmeric is added.
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Nutrition
285Calories
Sodium0% DV0g
Fat23% DV15g
Protein60% DV30g
Carbs2% DV6g
Fiber0% DV0g
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