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🍽️ Chicken with Pesto and Baked Cheese Crust

438 kcal · 30 min · 4 servings

Chicken with Pesto and Baked Cheese Crust Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the arugula thoroughly and shake it dry.
  2. 2. Roughly chop the arugula.
  3. 3. Peel the garlic.
  4. 4. Place the arugula, garlic, Pecorino cheese, salt, and pepper into a mortar.
  5. 5. Crush the ingredients roughly with the pestle.
  6. 6. Slowly pour in the oil while continuing to stir.
  7. 7. Turn on the oven grill and preheat it.
  8. 8. Slice the chicken meat into even pieces.
  9. 9. Season the meat slices with salt and pepper.
  10. 10. Heat oil in a frying pan.
  11. 11. Fry the meat quickly on both sides.
  12. 12. Whisk the egg in a bowl.
  13. 13. Mix the egg with the grated Gouda cheese.
  14. 14. Add breadcrumbs if necessary.
  15. 15. Stir until the mixture is creamy and spreadable.
  16. 16. Spread the cheese-egg mixture thinly over the fried meat.
  17. 17. Place the meat under the hot grill.
  18. 18. Gratin the meat until it is golden brown.
  19. 19. Remove the stems and seeds from the bell pepper.
  20. 20. Cut the bell pepper into bite-sized pieces.
  21. 21. Place the pepper pieces in a pot.
  22. 22. Pour in the vegetable broth.
  23. 23. Simmer the peppers until they are tender-crisp.
  24. 24. Slice one orange into paper-thin slices.
  25. 25. Segment the second orange.
  26. 26. Warm the serving plates.
  27. 27. Place three orange slices on a plate.
  28. 28. Add a few pepper pieces.
  29. 29. Place the gratinated meat on top.
  30. 30. Garnish the dish with fresh arugula.
  31. 31. Serve the dish with boiled potatoes or potato gratin.
  32. 32. For the variation, choose firm fish fillets such as cod or redfish.
  33. 33. Do not fry the fish, but place it directly in the dish for gratinating.
  34. 34. Use a mild cheese variety for fish, such as butter cheese or young Gouda.

Nutrition per serving