Pesto chicken fillets in oatmeal breading

Name: Pesto chicken fillets in oatmeal breading
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 small pot of basil; 5 Stem(s) Parsley; 1 Garlic clove; 7-10 Tbsp Salt; 20 g Pine nuts; 30 g grated parmesan cheese; 50 ml Olive oil; 7-10 Tbsp Pepper; 4 (approx. 600 g) Chicken filets; 2 Eggs (size M); 3 TABLESPOONS Flour; 300–400 g crunchy oats; 3 TABLESPOONS Breadcrumbs; 4 TABLESPOONS Oil; 7-10 Tbsp wooden skewers

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 small pot of basil
5 Stem(s) Parsley
1 Garlic clove
7-10 Tbsp Salt
20 g Pine nuts
30 g grated parmesan cheese
50 ml Olive oil
7-10 Tbsp Pepper
4 (approx. 600 g) Chicken filets
2 Eggs (size M)
3 TABLESPOONS Flour
300–400 g crunchy oats
3 TABLESPOONS Breadcrumbs
4 TABLESPOONS Oil
7-10 Tbsp wooden skewers

Directions

1
Wash the herbs, dab dry and remove the leaves. Peel garlic and puree with coarse salt and pine nuts. Puree the herbs, parmesan and olive oil to a thick pesto, adding the oil little by little so that the pesto does not become too liquid. Season with salt and pepper
2
Wash the chicken fillets and pat them dry. Cut a pocket into each fillet on the long side. Fill with pesto and close with wooden skewers. Season meat all around with salt and pepper
3
Whisk the eggs in a deep dish. Pour flour into a second deep plate. Pour oatmeal and breadcrumbs into a third plate. Turn meat in flour first, beat off excess flour. Then pull through the egg and turn it into the oat flakes, pressing it down well. Repeat the process
4
Heat the oil in a large frying pan. Fry the meat at low heat for about 12 minutes, turning several times to prevent the breadcrumbs from getting too dark. Rocket salad tastes good with it