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MEL_JADE
Roman chicken fillet with vegetable gratin
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Ingredients
Directions
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Preheat the oven to 200 ° C. Cut the arugula a little smaller. Boil the fennel for 3 minutes, drain and drain well.
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Place the zucchini, tomato and fennel in a low ovenproof dish. Drizzle with 3 tablespoons of olive oil and bake the vegetables for 20 minutes in the middle of the oven.
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Mix the breadcrumbs with the Italian herbs and cheese and keep separate.
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Cut the chicken fillets into envelopes and fold them open. Brush with the pesto and spread the rocket or basil over it. Fold the fillets and stick them with wooden sticks.
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Sprinkle the chicken fillet with salt and pepper. Heat 3 tablespoons of olive oil and fry the chicken in 15 minutes until golden brown and done.
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Meanwhile divide the breading mixture over the vegetables in the oven. Increase the oven temperature to 220 ° C or turn the grill on and grind the vegetables for 10-12 minutes until the top layer is golden brown.
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Serve the chicken fillet with the gratin. Tasty with pasta.
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20 minMain dishtofu natural, oil, onion, Bumbu spice for sajo beans, green beans, bean sprouts, White rice,sajoer of beans, bean sprouts and tofu -
35 minMain dishsomething crumbly potatoes, frutti, water, traditional olive oil, half-to-half-chopped, onion, caraway seed, cut green cabbages, Gouda aged cheese 48, milk, coarse Zaanse mustard,stir-fried green cabbage -
30 minMain dishcocktail tomato, mild paprika, leaves of fresh basil, olive oil, small onion, large zucchini, ham, grana padano,zucchini spaghetti with fresh tomato sauce -
25 minMain dishchestnut mushrooms, medium sized egg, semi-skimmed milk, frozen basil, frozen parsley, unsalted butter, grated mature cheese, Whole grain bread,herb omelette with mushrooms
Nutrition
525Calories
Sodium0% DV0g
Fat46% DV30g
Protein90% DV45g
Carbs5% DV15g
Fiber0% DV0g
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