for 4 person

Pesto

2 bunch	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

How it's done

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.

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