Chicken filet with parsley pesto

Name: Chicken filet with parsley pesto
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 collar Parsley; 1 Garlic clove; 1-2 TABLESPOONS Capers; 8-9 Tbsp Olive oil; 7-10 Tbsp salt, pepper, sugar; 1 Mini Romaine lettuce; 1/2 Head Lollo bianco; 2-3 TABLESPOONS White wine vinegar; 1-2 TEASPOONS Mustard; 2 (approx. 300 g) Chicken filets; 7-10 Tbsp Sweet peppers; 2 discs Breakfast bacon (Bacon); 200 g cherry tomatoes

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 collar Parsley
1 Garlic clove
1-2 TABLESPOONS Capers
8-9 Tbsp Olive oil
7-10 Tbsp salt, pepper, sugar
1 Mini Romaine lettuce
1/2 Head Lollo bianco
2-3 TABLESPOONS White wine vinegar
1-2 TEASPOONS Mustard
2 (approx. 300 g) Chicken filets
7-10 Tbsp Sweet peppers
2 discs Breakfast bacon (Bacon)
200 g cherry tomatoes

Directions

1
For the salsa verde wash the parsley and chop it coarsely. Peel garlic. Puree both with capers and 5-6 tablespoons of oil. Season to taste with salt and pepper
2
Clean, wash and pluck salads into pieces. Mix vinegar with mustard, salt, pepper and 1 pinch of sugar. Fold in 2 tablespoons of oil
3
Wash the fillets and pat them dry well. Season with salt, pepper and paprika. Cut bacon into pieces and fry until crispy in 1 tbsp. hot oil, remove. Fry fillets in frying fat on each side for about 5 minutes. Wash the tomatoes, dab dry and fry for about 1 minute
4
Mix salads and vinaigrette. Cut open the fillets. Arrange on salad with bacon and tomatoes. Drizzle pesto over it
5
Drink: cool rosé wine