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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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35 minMain dishFrench chip off bread, (olive oil, garlic, Cherry tomatoes, cucumber, small red onion, watermelon pieces, balsamic vinegar, mini mozzarella, parma ham,panzanella with mini mozzarella -
30 minMain dishgarlic, coarse sea salt, fresh flat parsley, fresh dill, fresh basil, extra virgin olive oil, capers, bunch onion, Red pepper, lemon, lamb chop,Lamb chops -
20 minMain dishEggs, chicken fillet in cubes, butter, iceberg lettuce, Red pepper, Cherry tomatoes, salad bar Caesar salad, brown baguette,delicious caesar salad with baguette -
40 minMain dishchickpea, sesame paste, garlic, lemon, cumin powder (djinten), olive oil, Sesame seed, chilli pepper flakes, pomegranate, orange, fresh parsley, couscous, pearl couscous, rice, olive oil, vine tomato, Red onion, cumin powder (djinten), olive oil, White wine vinegar, lemon juice,mezze
Nutrition
245Calories
Sodium0% DV0g
Fat17% DV11g
Protein62% DV31g
Carbs1% DV4g
Fiber0% DV0g
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