Chicken filet skewers with tomato pesto

Name: Chicken filet skewers with tomato pesto
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 90 g drained dried tomatoes in oil; 1 small clove of garlic; 3 Vine tomatoes; 3 TABLESPOONS Tomato oil (glass); 4 Stem(s) Basil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Chicken fillets (approx. 150 g each); 1 TABLESPOON Oil; 7-10 Tbsp Sweet peppers; 85 g green olives stuffed with paprika; 4 wooden skewers

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

90 g drained dried tomatoes in oil
1 small clove of garlic
3 Vine tomatoes
3 TABLESPOONS Tomato oil (glass)
4 Stem(s) Basil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Chicken fillets (approx. 150 g each)
1 TABLESPOON Oil
7-10 Tbsp Sweet peppers
85 g green olives stuffed with paprika
4 wooden skewers

Directions

1
For the pesto, cut the dried tomatoes into small pieces. Peel and chop the garlic. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Puree garlic, tomatoes, half of the tomato cubes, tomato oil and 2 tablespoons of water. Wash basil, shake dry and chop the leaves finely, except for something to garnish. Fold the remaining tomato cubes and basil into the tomato puree.
2
Season the pesto with salt and pepper. Wash the chicken fillets, dab dry and cut in half lengthwise. Put the chicken fillet halves on 1 skewer each. Heat oil in a pan. Fry the skewers for about 5 minutes, turning them over. Season with salt, pepper and some paprika. Arrange skewers, olives and pesto
3
Preparation time approx. 20 minutes