Chicken & pesto rolls

Chicken & pesto rolls

Total: 25 min. | Active: 25 min.
Nutritional value / people: 460 kcal
, Fat: 25 g
, Carbohydrate: 13 g
, Protein: 45 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pesto

2 bunches basil, roughly chopped
2 garlic cloves, cut in half
50 g cashew nuts, roasted, roughly chopped
½ tsp salt
a little pepper
50 g grated Sbrinz
3 tbsp non-cold-pressed olive oil

Chicken

8 chicken carbonnade (approx. 80 g each)
¾ tsp salt
a little pepper
50 g panko breadcrumbs or regular breadcrumbs

To fry

1 tbsp olive oil
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How it's done

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Pesto

Puree the basil with all the other ingredients up to and including the pepper. Mix in the cheese, gradually stir in the oil.

Chicken

Season the chicken. Mix the panko breadcrumbs with half of the pesto. Spread the pesto mixture on top of the chicken, roll up and secure with toothpicks.

To fry

Heat the oil in a non-stick frying pan. Fry the rolls on all sides for approx. 10 mins. Serve with the remainder of the pesto.

Good to know
Serve with: Tomato salad, risotto, penne

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