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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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Nutrition
245Calories
Sodium0% DV0g
Fat17% DV11g
Protein62% DV31g
Carbs1% DV4g
Fiber0% DV0g
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