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Corn chicken fillet with butter beans and tapenade
 
 
4 ServingsPTM25 min

Corn chicken fillet with butter beans and tapenade


A tasty recipe. The main course contains the following ingredients: poultry, canned lima beans, salad onion, garlic and fresh green olive tapenade.

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Directions

  1. Sprinkle the chicken breasts with salt and pepper. Heat the butter in a frying pan and fry the fillets in 15-20 min. Until golden brown and done. Times regularly.
  2. Meanwhile, put the beans in a colander, rinse and drain well.
  3. Cut the salad onion into 2 cm pieces. Halve the olives.
  4. Slice the garlic very finely. Mix with the oil and tapenade into a dressing.
  5. Spoon the dressing through the lima beans, olives and salad onion. Season with salt and pepper.
  6. Divide the salad over the plates and put the chicken fillet on it. Divide the rest of the tapenade over the chicken fillet.


Nutrition

375Calories
Sodium17% DV400mg
Fat28% DV18g
Protein92% DV46g
Carbs3% DV9g
Fiber4% DV1g

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