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Katie Neschke
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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Ingredients
Directions
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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.
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Meanwhile, put the beans in a colander, rinse and drain well.
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Cut the salad onion into 2 cm pieces. Halve the olives.
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Slice the garlic very finely. Mix with the oil and tapenade into a dressing.
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Spoon the dressing through the lima beans, olives and salad onion. Season with salt and pepper.
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Divide the salad over the plates and put the chicken fillet on it. Divide the rest of the tapenade over the chicken fillet.
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Nutrition
375Calories
Sodium17% DV400mg
Fat28% DV18g
Protein92% DV46g
Carbs3% DV9g
Fiber4% DV1g
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