Chicken with basil hazelnut oil

Name: chicken with basil hazelnut oil
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 2 bags pointed pepper a 2 pieces; 2 Red onions in parts; 8 el extra virgin olive oil; 25 g butter; 2 x 250 g (free range) chicken fillet; 2 Trays fresh basil a 15 g; tray hazelnuts (a 95 g), coarsely chopped; 1 toe garlic pressed

A tasty recipe. The main course contains the following ingredients: poultry, pointed pepper (a 2 pieces), red onions (in parts), extra virgin olive oil, butter, (free-range) chicken breast, fresh basil (a 15 g), hazelnuts ((a 95 g), coarsely chopped) and garlic (pressed).

Ingredients

Kitchen Stuff

baking dish approx. 20 x 30 cm, hand blender or food processor

Directions

Preheat the oven to 190 ° C. Use a sharp knife to cut the peppers in quarter lengthwise. Remove the seed lists and place them in the baking dish. Place the onion next to it. Season 2 tbsp oil with salt and pepper. Sprinkle the pepper and onion with the oil and place the dish in the oven. Roast the bell pepper and the onion in 20 minutes until done.
Heat 2 tbsp oil and the butter in a non-stick pan. Fry the chicken breasts in 12 min. Until golden brown and done.
Purée the basil leaves with the hazelnuts, the garlic and the rest of the oil with the hand blender. If the mixture is too thick, add some more oil. Season with salt and pepper. Instead of a hand blender you can also use a food processor or mortar.
Divide the chicken fillets over 4 plates, put the roasted peppers and onion next to it and add the basil-hazelnut oil. Delicious with potato croquettes (bag of 600 g, freezer).