Chicken filet with nut crust (diabetics)

Name: Chicken filet with nut crust (diabetics)
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 40 g Wild rice mixture; 7-10 Tbsp Salt; 175 g peeled carrots; 1 (25 g) peeled shallot or onion; 1 1/2 TSP. Oil; 7-10 Tbsp Pepper; 1 tablespoon (10 g) Peanut kernels; 1-2 stem(s) Parsley; 1 (approx. 150 g) Chicken filet; 1 (5 g) go. Tsp breadcrumbs

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

40 g Wild rice mixture
7-10 Tbsp Salt
175 g peeled carrots
1 (25 g) peeled shallot or onion
1 1/2 TSP. Oil
7-10 Tbsp Pepper
1 tablespoon (10 g) Peanut kernels
1-2 stem(s) Parsley
1 (approx. 150 g) Chicken filet
1 (5 g) go. Tsp breadcrumbs

Directions

1
Put the rice in about 1/8 litre of boiling salted water. Cover and let it swell at low heat for about 20 minutes. Wash the carrots and cut them into pieces. Finely dice the shallot. Heat 1/2 teaspoon of oil. Sauté shallot in it until translucent.
2
Add the carrots and steam briefly. Deglaze with 100 ml water, bring to the boil and steam for about 8 minutes. Coarsely chop the nuts. Wash parsley and chop finely. Wash meat and dab dry. Heat 1/2 teaspoon of oil. Fry nuts and breadcrumbs until golden brown. Take out. Heat 1/2 teaspoon of oil. Fry chicken fillet for about 6 minutes while turning. Season, spread the nut mixture on it and press it down.
3
Heat 1/2 teaspoon of oil. Fry nuts and breadcrumbs until golden brown. Take out. Heat 1/2 teaspoon of oil. Fry chicken fillet for about 6 minutes while turning. Season, spread the nut mixture on it and press it down. Take out the fillet. Add approx. 3 tablespoons of water to the roast and season to taste. Drain rice if necessary. Serve with carrots, fillet and sauce. Sprinkle parsley over the meat
4
Take out the fillet. Add approx. 3 tablespoons of water to the roast and season to taste. Drain rice if necessary. Serve with carrots, fillet and sauce. Sprinkle parsley over the meat