← All recipes

🍽️ Chicken Breast with Rocket Pesto

485 kcal · 30 min · 4 servings

Ingredients

• 1 large bunch finely-leafed arugula
• 50 g parmesan
• 2 tbsp pine nuts
• 2 garlic cloves
• 125 ml good olive oil
• iodized salt
• black pepper (from the mill)
• 400 g chicken breast fillet
• 2 tbsp sunflower oil
• 4 meat tomatoes

Instructions

1. 1. Wash the rocket leaves and remove any damaged parts.
2. 2. Grate the cheese finely using a grater.
3. 3. Heat a pan without fat and toast the pine nuts until golden brown.
4. 4. Remove the toasted pine nuts from the pan and set them aside.
5. 5. Peel the garlic clove and chop it into coarse pieces.
6. 6. Put the rocket leaves, pine nuts, and garlic into a blender.
7. 7. Blend the ingredients in the mixer until smooth.
8. 8. Stir the grated cheese and most of the oil (except 2 tablespoons) into the pesto mixture.
9. 9. Season the pesto with salt and pepper to taste.
10. 10. Rinse the chicken breast under running water.
11. 11. Pat the chicken fillet dry with a kitchen towel.
12. 12. Season the chicken fillet with salt and pepper.
13. 13. Heat sunflower oil in a frying pan.
14. 14. Place the chicken fillets in the hot pan.
15. 15. Fry the fillets for about 10 minutes, turning them over repeatedly.
16. 16. Cut the tomatoes horizontally in half.
17. 17. Drizzle the remaining olive oil over the tomato halves.
18. 18. Season the tomatoes with salt and pepper.
19. 19. Grill the tomatoes under the hot grill or in a grill pan for about 5 minutes.
20. 20. Slice the fried chicken breast.
21. 21. Plate the chicken.
22. 22. Add the rocket pesto and the grilled tomatoes.

Nutrition per serving

• kcal: 485
• Protein: 39 g · Fett/Fat: 32 g · Carbs: 9 g