Chicken filet with pesto crust

Name: Chicken filet with pesto crust
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g small tomatoes; 4 Chicken filets (à approx. 175 g); 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 glass (approx. 190 ml) Basil Pesto; 4 TABLESPOONS Breadcrumbs; 1 TABLESPOON flaked almonds; 150 ml Vegetable broth; 1 pack of Butter-flavoured mashed potatoes - the complete package".

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g small tomatoes
4 Chicken filets (à approx. 175 g)
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 glass (approx. 190 ml) Basil Pesto
4 TABLESPOONS Breadcrumbs
1 TABLESPOON flaked almonds
150 ml Vegetable broth
1 pack of Butter-flavoured mashed potatoes - the complete package".

Directions

1
Wash the tomatoes, clean if necessary, dab dry, halve or quarter them depending on size. Wash the meat, dab dry. Heat oil in a large pan. Fry the meat for 4-5 minutes while turning, season with salt and pepper and remove. Add tomatoes to hot frying fat, fry for 1-2 minutes, turning, season with salt and pepper.
2
Mix half of the pesto, breadcrumbs and almond flakes, season with a little salt and spread on the meat. Spread the meat and tomatoes in a large casserole dish. Pour on the stock, bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 12-14 minutes
3
Boil 1 litre of water. Remove the pot from the stove. Stir in the puree powder well with a whisk. Before serving, stir in the remaining pesto, season to taste
4
Take the casserole out of the oven. Arrange meat, tomatoes and puree on plates