John Myers
Chicken Breast Fillets
The perfect chicken breast fillets recipe with a picture and simple step-by-step instructions.
- 250 g Chicken breast fillets
- 250 g Fettuccine (pasta)
- 0,5 Clove of garlic
- 1 Celery stalk
- 20 g Basil / oregano
- 25 g Breadcrumbs
- 20 g Grated hard cheese
- 10 g Pumpkin seeds
- Oil
- 40 ml Water
- Salt pepper
- First fill a large saucepan with plenty of hot water, add salt and bring to the boil. In the meantime, peel off the garlic. Cut the celery into thin slices. Pluck the basil leaves. Also pluck the oregano leaves, then roughly chop them and mix with the breadcrumbs in a deep plate.
- Put the pasta in the boiling water and cook for 12 minutes, al dente. In the last 3 minutes of cooking time, add the celery slices to the pasta in the saucepan and cook at the same time. When the pasta is ready, drain through a sieve, but please collect the cooking water. Return the pasta with the celery to the empty pot.
- Now the pesto is prepared. To do this, put the basil leaves, garlic, hard cheese, pumpkin seeds, 1 tablespoon of olive oil and 40 ml of cold water in a tall mixing vessel and mix with the hand blender to a fine pesto, season with salt and pepper. Then add the pesto to the pasta and mix well. If necessary, add some cooking water.
- Finally, the chicken breast fillets are washed off, patted dry and cut into strips. Season with salt and pepper. Then roll in the breadcrumbs with oregano. In a large pan with a little oil, fry the breaded chicken strips on each side for about 3-4 minutes until they are crispy.
- Spread the pasta with the pesto on deep plates and top with the fried chicken fillets. who likes to garnish with some grated cheese or herbs.
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