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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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20 minMain dishonions, butter or margarine, Dutch stir-fry vegetables, dry white wine, creme fraiche, dried Provençal herbs, redfish fillet, brown baguette,stew with redfish -
40 minMain dishfresh French fries, Pecorino Romano, garlic, mayonnaise, traditional olive oil, breaded pork schnitzel, sweet-vegetable tomato mix, Red onion, head of iceberg lettuce,tomato salad with crispy schnitzel strips, fries and cheese garlic mousse -
65 minMain dishpumpkin, olive oil, Red onions, garlic, Red pepper, chestnut mushrooms, bluefin cheese, Eggs, Italian spices, Brown bread,vegetable cake with blueberry cheese -
130 minMain dishcorn chicken, lemon, garlic, fresh thyme, 4-season pepper, sea salt, extra virgin olive oil, chicken broth tablet, tap water,Provencal Chicken
Nutrition
245Calories
Sodium0% DV0g
Fat17% DV11g
Protein62% DV31g
Carbs1% DV4g
Fiber0% DV0g
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