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Beanie VanBuskirk
Stuffed chicken breast with pistachio pesto
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Ingredients
Directions
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Roast the sandwich light brown and crumble it as finely as possible.
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Cut the chicken fillets open lengthwise and fold the meat into a piece. Beat the fillets a little flatter and sprinkle with salt and pepper.
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Mix the bread crumbs with the pesto and spread over the fillets. Cover with 2 pieces of spring onion and close the meat around it or roll it up. Stick with a stick or tie with kitchen yarn.
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Heat the oil and fry the chicken breast around it. Leave on a low setting in about 20 minutes and turn the meat regularly. Add a few tablespoons of water if necessary.
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Tasty with rice or couscous and stir-fried vegetables.
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90 minMain dishsweet onion, sunflower oil, clove, laurel, Red port, Red wine vinegar, jelly sugar, pork fillet steak, paprika, cayenne powder, powdered sugar, butter, big pickles, celery, mayonnaise,spicy porc with chutney of caramelized onion -
20 minMain disholive oil, eggplant, zucchini, potato cubes, winter carrot, Red onion, garlic, dried Provençal herbs, Red wine, tomato cubes, borlotti beans, giant beans, baguette,rappe ratatouille -
20 minMain dishflour, milk, egg, butter, liquid baking product, young cheese, cooked ham,pancakes galette with ham and fried egg -
40 minMain dishzucchini, large onion, traditional olive oil, thick slice of ham, fresh parsley, chilled hüttenkäse cheese, grated mature cheese, multigrain boulogne breadcrumbs,zucchini stuffed with hüttenkäse and ham
Nutrition
245Calories
Sodium0% DV0g
Fat17% DV11g
Protein62% DV31g
Carbs1% DV4g
Fiber0% DV0g
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