John Myers
Contents
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Ingredients
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 (Parmesan)
Serve:
- 2 Small tomatoes for garnish
Instructions
Chicken breast fillet:
- 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:
- 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:
- Serve the chicken breast fillet with pesto carrot blossoms, garnished with a small tomato and parsley.
