John Myers
Ingredients for 2 servings:
- 500 g chicken breast
- 1 jar pesto, red
- 150 g cornflakes
- 4 tbsp olive oil
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes
Baked in no time with red pesto!
Place the cornflakes in a freezer bag and crush them until they are the desired size. Pour the red pesto into a mixing bowl. Preheat the oven to 200°C (top and bottom heat), line a baking sheet with aluminum foil and brush with olive oil. Wash the meat, pat it dry, and cut it into bite-sized pieces. Add the meat pieces to the mixing bowl with the pesto and mix so that each piece is well coated. Place the cornflakes on a plate and toss the pesto-marinated chicken pieces in the cornflakes, then place them on the baking sheet so that the nuggets are not touching each other. After 10-15 minutes of baking, they are done and ready to serve. They taste wonderfully flavorful and moist! We only prepare them this way from now on, as it is quicker than the version with the flour and egg coating.
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