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Chicken Breast Fillet with Pesto Carrot Blossoms

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Chicken Breast Fillet with Pesto Carrot Blossoms

The perfect chicken breast fillet with pesto carrot blossoms recipe with a picture and simple step-by-step instructions.

Chicken breast fillet:

  • 2 Chicken breast fillet `a 100 g
  • 2 tbsp Sunflower oil
  • 4 big pinches Coarse sea salt from the mill
  • 4 big pinches Colorful pepper from the mill

Pesto carrot blossoms:

  • 350 g Bunch of carrots
  • 2 Onions approx. 150 g
  • 1 tbsp Butter
  • 100 ml Chicken broth (1 teaspoon instant)
  • 4 big pinches Coarse sea salt from the mill
  • 4 big pinches Colorful pepper from the mill
  • 0,5 bunch Flat leaf parsley
  • 4 tbsp Olive oil
  • 1 tbsp Pine nuts
  • 20 g Grated hard cheese (here: Parmesan)

Serve:

  • 2 Small tomatoes for garnish

Chicken breast fillet:

  1. Clean / wash the chicken breast fillets, pat dry with kitchen paper and fry them in a pan with sunflower oil (2 tbsp) on both sides until golden-brown. Season on both sides with a big pinch of coarse sea salt from the mill and colored pepper from the mill. Cut diagonally into pieces for serving.

Pesto carrot blossoms:

  1. Peel and dice the onions. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 4 – 5 mm thick) with the knife. Fry carrot blossoms in a pan with butter (1 tbsp) vigorously / stir-fry, add the onion cubes and fry / stir-fry with. Deglaze with the chicken broth (100 ml / 1 teaspoon instant) and simmer / cook with the lid on over a low flame for about 8 minutes. Finally, season with coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches). Pluck the parsley leaves, place in a tall container, add pine nuts (1 tbsp) and olive oil (4 tbsp) and puree with a hand blender. Grate hard cheese (approx. 20 g) and add. Mix everything well and fold / mix into the carrot blossoms.

Serve:

  1. Serve the chicken breast fillet with pesto carrot blossoms, garnished with a small tomato and parsley.
Dinner
European
chicken breast fillet with pesto carrot blossoms

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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