Chicken filet stuffed with carrot cashew pesto with beans
easy
45 mins
45 mins
Ingredients
- 8 TABLESPOONS Sunflower oil
- 50 g Cashew nuts
- 1 Garlic clove
- 1 Pot of thyme
- 5 Stem(s) Basil
- 1/4 TEASPOON ground cumin
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 200 g Carrots
- 1 TABLESPOON Sugar
- 800 g green beans
- 1 small onion
- 4 Chicken fillets (approx. 150 g each)
- 50 g Ricotta cream cheese
- 1 TABLESPOON Butter
- 7-10 Tbsp wooden skewers
Directions
- 1
For the pesto, heat 1 tablespoon of oil in a frying pan and roast the cashew nuts for about 5 minutes, turning them over. Peel garlic. Wash the herbs, shake dry and, except for something to garnish, pluck leaves from the stalks.
- 2
Mix herbs, cashew nuts, garlic and 5 tablespoons of oil in the universal chopper to a paste. Season to taste with cumin, salt and pepper. Peel, wash and dice the carrots.
- 3
Cook in boiling salted water with sugar for about 5 minutes. Wash and clean the beans and cook in boiling salted water for 10-15 minutes. Peel onion and cut into fine cubes. Wash the meat, dab dry and season with salt and pepper.
- 4
Cut a pocket into each of the fillets. Drain the carrots. Mix cheese, carrots and prepared pesto, fill the fillets with it and put them on wooden skewers. Heat 2 tablespoons of oil in a frying pan. Fry the meat for about 10 minutes while turning.
- 5
Melt butter in a pot. Sauté diced onions for about 3 minutes until translucent. Drain the beans, add to the onions, fry briefly and season with salt and pepper. Arrange meat and beans and garnish with remaining herbs.
- 6
Roasted baguette bread tastes good with it.
Nutrition Facts
490 kcal
16 g
29 g
42 g
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