John Myers
Ingredients for 2 servings:
- 2 large chicken breasts, fresh
- ½ bunch parsley
- 10 mushrooms, brown
- 1 large onion(s), diced
- 2 spring onions, cut into rings
- 1 handful of walnuts or cashews
- some mustard, hot
- 1 dashes lemon juice
- some salt and pepper
- 1 pinch of chili powder
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes
simple, quick and delicious
Divide the chicken breasts in half, trim them, and butterfly each one from the edge to the center. Season with salt, pepper, and chili. Brown the mushrooms in a hot pan with a little oil. After a few minutes, stir in the onion and spring onion and fry until translucent. Let cool slightly. Place half a bunch of parsley and the walnuts in a blender and finely chop. Transfer to a bowl, add a little olive oil, lemon juice, and hot mustard, and stir. Season the finished pesto with salt and pepper, then spread it over the sliced chicken breasts. Now add the mushroom and onion mixture to the pesto and fold it together. If you like, you can save some of the mushrooms and stir them into a sauce. Carefully brown the stuffed chicken breasts in a pan on both sides until golden, then place in a preheated oven at 180°C (top/bottom heat) for 20 minutes.
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