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🍽️ Pesto-Stuffed Chicken Breast on Colorful Spring Vegetables

481 kcal · 30 min · 4 servings

Pesto-Stuffed Chicken Breast on Colorful Spring Vegetables Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the kohlrabi thoroughly and peel it. Remove the woody parts and cut the vegetable into sticks.
  2. 2. Wash the broccoli and divide it into small florets.
  3. 3. Rinse the snow peas.
  4. 4. Clean the spring onions and dry them. Cut off the roots and slice the onions into rings.
  5. 5. Rinse the herbs and shake them dry. Pluck the leaves from the stems.
  6. 6. Chop the herbs coarsely.
  7. 7. Chop the pistachios coarsely.
  8. 8. Wash the lemon and finely grate about one teaspoon of zest.
  9. 9. Cut the lemon in half and squeeze out the juice.
  10. 10. Place the herbs, pistachios, lemon zest, Parmesan, salt, and pepper into a tall container.
  11. 11. Blend the mixture into a pesto.
  12. 12. Rinse the chicken breast and pat it dry with kitchen paper.
  13. 13. Cut pockets into the side of the chicken breast.
  14. 14. Fill the pockets with the herb pesto.
  15. 15. Secure the openings with wooden skewers.
  16. 16. Heat two tablespoons of oil in a pan over high heat.
  17. 17. Fry the chicken for about five minutes until golden brown.
  18. 18. Deglaze the meat with 50 milliliters of water.
  19. 19. Cook the chicken over medium heat for about five minutes.
  20. 20. Heat one tablespoon of oil in another pan over high heat.
  21. 21. Fry the kohlrabi for about two minutes.
  22. 22. Add the remaining vegetables and toss them for about one minute.
  23. 23. Season the vegetables with salt, pepper, and lemon juice.
  24. 24. Deglaze the vegetables with cream.
  25. 25. Place the chicken on top of the vegetables.
  26. 26. Cook everything together covered for about six minutes.
  27. 27. Plate the dish and serve it.

Nutrition per serving