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Stuffed chicken rolls with pasta pesto
Stuffed chicken rolls with Italian pasta pesto
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Ingredients
Directions
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Halve the chicken fillets in the length. Place between two sheets of cling film and flatten the chicken with the bottom of a frying pan.
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Remove the leaves from the fresh mint sprigs and cut half of the leaves. Let the cheese drain in a sieve and collect 3 tbsp oil (per 4 persons). The rest of the oil is not used.
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Prepare the cheese with a fork. Mix with the finely chopped fresh mint and 1 tbsp oil (for 4 people). Divide the cheese over the chicken and roll it up.
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Secure with a cocktail stick. Sprinkle the chicken rolls with salt and pepper.
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Heat 1 tbsp of oil (for 4 persons) in the frying pan and fry the chicken rolls over medium heat on all sides until golden brown and done.
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Meanwhile, halve the courgettes in the length. Cut the halves into 1 cm pieces.
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Halve the mushrooms. Slice the garlic.
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Heat the rest of the collected oil in a frying pan and fry the zucchini, mushrooms and garlic for 5 min. On medium heat.
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Change regularly. Season with pepper and salt.
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Meanwhile, cook the pasta al dente according to the instructions on the package.
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Mix the pasta with the vegetables and pesto sauce. Sprinkle with the rest of the leaves of mint, put the chicken rolls on top and serve.
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Nutrition
835Calories
Sodium30% DV720mg
Fat58% DV38g
Protein86% DV43g
Carbs26% DV78g
Fiber24% DV6g
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