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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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25 minMain dishbasmati rice, Eggs, oil, coarsely chopped wok vegetable, crispy corn kernels, Indian korma curry sauce,vegetable coconut with egg -
45 minMain dishSesame seed, Oyster sauce, Japanese soy sauce, fresh ginger, winter carrot, traditional olive oil, bunch onion, Red onion, bean sprouts, fresh salmon fillet, frozen filo pastry, fresh coriander, medium sized egg,salmonloempias -
20 minMain dishfusilli tricolore, traditional olive oil, chicken cloves seasoned, dairy spread light chives, Cherry tomatoes, Red onion, corn kernels crispy,chicken cloves with pasta salad -
40 minMain dishsalty herring, onion, butter or margarine, pre-cooked potato giants, capers, herb breadcrumbs, lettuce, yoghurt dressing,herring meat dish
Nutrition
245Calories
Sodium0% DV0g
Fat17% DV11g
Protein62% DV31g
Carbs1% DV4g
Fiber0% DV0g
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