John Myers
Contents
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Ingredients
Salad:
- 12 Olives green
- 50 g Sheep cheese - cut into 4 slices
- 4 tsp Pesto green
- Salt
- Ground white pepper
- 3 Romaine lettuce hearts
- 150 g Cocktail tomatoes
- 1 Red onion, diced
- 1 Thai garlic - diced or pressed
- 1 tsp Mustard
- 4 tbsp Olive oil
- 2 tbsp White wine vinegar
- 3 tbsp Water
- Salt pepper
aside from that:
- Toothpick
Instructions
- Wash the chicken breast fillets, pat dry and cut a pocket on the side. Unfold and coat the inside with 1 teaspoon pesto.
- Cut 3 olives into slices for each chicken breast, as well as 1 slice of sheep's cheese and place on top of the pesto in the bag. Fold it shut and pin it together with a toothpick. Then season the outside with salt and pepper.
- Now either in the pan or on the grill in an aluminum dish, fry / grill for 5-10 minutes on each side
- Cut the salad into strips and wash. Quarter cocktail tomatoes.
- For the marinade, mix oil, white wine vinegar, mustard, diced onion and garlic with water, add lettuce and tomatoes and mix everything together well
- We also had onion baguettes
Nutrition
Serving: 100gCalories: 243kcalCarbohydrates: 1.8gProtein: 0.6gFat: 26.2g
