Cheese quesadilla with chicken breast, jalapenos and peanut sauce

Ingredients for 2 servings:

• 450 g chicken breast
• 1 can coconut milk
• 1 cube of chicken stock
• 6 tbsp peanut butter
• e.g. coconut flour
• e.g. Jalapeño(s)
• 2 wraps
• e.g. mozzarella or Gouda or Emmental
• salt and pepper
• Garlic

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

For the sauce, combine the peanut butter with the coconut milk and broth and stir to form a thick sauce. Heat the olive oil in a pan. Season the coconut flour with salt and pepper. Just before adding the chicken to the pan, place it in the coconut flour and coat both sides in the flour. Sear for 1-2 minutes per side and then cook for another 1-2 minutes per side over low heat. For the quesadillas, place the cheese on the wraps, season with garlic, pepper, and salt to taste, and fry in the pan without oil over low heat on both sides until the cheese has melted. Arrange the quesadillas on plates with the chicken and peanut sauce and serve.