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Betty Bossi Koch-Center
How it's done
Remove the thick stems from the rocket, pick the basil leaves, coarsely chop the almonds with the garlic. Puree everything with the oil, water, lemon juice and salt.
Halve the chicken breasts lengthwise and crosswise. Cut the aubergine into slices approx. 2 cm thick.
Coat the chicken pieces and aubergine slices in oil, season with salt.
Cover and grill the aubergine slices over/on a medium heat (approx. 200°C) for approx. 10 mins. on each side. Grill the chicken for approx. 3 mins. on each side. Cut open the bread rolls, spread 2 tbsp of rocket pesto over the cut surfaces, grill for approx. 1 min. (cut side down).
Cut the Brie into thin slices, pick the basil leaves.
Cover the bottom half of the bun with the crème fraîche, aubergine slices, chicken, Brie and the remainder of the pesto. Add the rocket and basil, then cover with the top half of the bun.
|Tip:||Use halloumi instead of chicken.|
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