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LESAXTON
Chicken rolls
Rolls of chicken stuffed with kale, red pepper, bacon and pine nuts.
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Ingredients
- 50 g pine nuts
- 1 Red pepper
- 1 el traditional olive oil
- 1 Red onion
- 150 g cut kale
- 370 g mini chicken fillet schnitzel
- 100 g breakfast bacon
- 3 slice casino bread
- 20 g chilled Italian spice mix container 20 g
- 1 tl freshly ground pepper
- 1 tl freshly ground sea salt
- 1 medium sized egg
- 25 g unsalted butter or margarine
Kitchen Stuff
Directions
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Roast the pine nuts without butter or oil in the pan.
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Remove the stem starter from the pepper. Roll the pepper between your hands so that the seeds fall out. Slice the flesh finely.
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Cut the red onion. Heat the oil in a stirring fruit on low heat the onion and red pepper 3 min.
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Add the kale and stir-fry 3 minutes. Scoop the kale mixture into a bowl.
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Meanwhile, put the chicken schnitzels between 2 sheets of cling film and beat flat with a frying pan. Divide the bacon over it.
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Roast the bread very lightly and cut off the crust. Remove the leaves of 2 sprigs of thyme, 2 sprigs of oregano and 1 sprig of rosemary.
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Put the bread, spices, pepper and salt in the food processor and grind to breadcrumbs. Put in a deep plate.
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Puree the kale in the food processor and add pepper and salt.
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Stir in the pine nuts and spread the mixture over the chicken. Roll up the chicken and secure with a cocktail stick.
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Beat the egg and put in a deep plate. First take the chicken rolls through the egg and then through the breadcrumbs.
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Heat the butter in a frying pan and fry the chicken rolls in 12 min. Golden brown and done.
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Nutrition
425Calories
Sodium0% DV2.658mg
Fat40% DV26g
Protein68% DV34g
Carbs4% DV13g
Fiber8% DV2g
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