Stuffed chicken breast on spinach salad

Name: Stuffed chicken breast on spinach salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 125 g Potatoes; 2 Shallots; 4 pots Basil; 30 g Walnut kernels; 8 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 double chicken fillets (approx. 250 g each); 4 TABLESPOONS Sunflower oil; 300 g Cut spinach; 1 collar Radishes; 50 g Radish sprouts; 100 ml Vegetable broth (instant); 2 TABLESPOONS White wine vinegar; 2 TABLESPOONS Balsamic vinegar; 1 pinch Sugar; 4-8 wooden skewers

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

125 g Potatoes
2 Shallots
4 pots Basil
30 g Walnut kernels
8 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 double chicken fillets (approx. 250 g each)
4 TABLESPOONS Sunflower oil
300 g Cut spinach
1 collar Radishes
50 g Radish sprouts
100 ml Vegetable broth (instant)
2 TABLESPOONS White wine vinegar
2 TABLESPOONS Balsamic vinegar
1 pinch Sugar
4-8 wooden skewers

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Peel the shallots. Wash basil and dab dry. Finely chop walnuts, shallots and basil in the universal chopper. Stir in 4 tablespoons of olive oil and season with salt and pepper.
2
Wash the chicken fillets, dab dry and cut in half. Cut a pocket in each half and fill with walnut-basil-pesto. Cover with wooden skewers. Heat 2 tablespoons of oil in a frying pan and fry the chicken fillets for about 10 minutes, turning them over. Season with salt and pepper. In the meantime, sift the spinach, wash and drain. Clean the radishes and wash and drain them with the sprouts. Finely dice the radishes. Arrange spinach, radishes and radish sprouts on a plate. Drain the potatoes and remove the skin.
3
Clean the radishes and wash and drain them with the sprouts. Finely dice the radishes. Arrange spinach, radishes and radish sprouts on a plate. Drain the potatoes and remove the skin. Mash them finely in vegetable stock and mix with vinegar, salt, pepper, sugar and remaining oil. Spread the potato vinaigrette over the salad and arrange the hot chicken breasts on top. Served with baguette