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Jeanne16
Crispy chicken tenderloins with gnocchi and zucchini
Chicken from the oven with golden brown fried gnocchi, pesto, lamb's lettuce and zucchini from the oven.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Meanwhile, beat the egg in a deep plate. In another deep plate, mix with the Italian herbs, pepper and salt.
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Take the chicken fillet with a fork first through the egg and then through the panko-herb mixture.
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Clean the onions and cut into parts. Wash the zucchini and halve in length. Then cut into pieces of 2 cm. Spoon the onion and zucchini with the oil.
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Divide the chicken over a baking sheet covered with parchment paper and the zucchini and onion together over a 2nd baking sheet covered with parchment paper.
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Bake in the middle of the oven in about 20 minutes until done. Swap the baking plates halfway and scoop the vegetables and chicken.
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In the meantime, heat the rest of the oil in a large frying pan and fry the gnocchi in a light brown fire for 12 minutes and until done.
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Season regularly and season with pepper and salt.
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Remove the baking trays from the oven and scoop the vegetables with the lamb's lettuce. Divide the plates together with the chicken and gnocchi. Serve the pesto.
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Nutrition
920Calories
Sodium0% DV1.000mg
Fat55% DV36g
Protein88% DV44g
Carbs34% DV102g
Fiber24% DV6g
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