Chicken Breast Fillet in Pesto Cream

Summary

Ingredients

• 500 g suar snap peas
• 4 chicken breast fillet (s), fresh
• 250 g whipped cream
• 2 tablespoon sauce thickener, lighter
• 7 teaspoons pesto, from the glass
• salt and pepper
• Fat, for a baking dish

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Instructions

1. Steam the snow peas in a little salted water for 4 minutes.
2. Sear the fillets vigorously and extinguish their roast with the cream and bring to the boil.
3. Thicken the cream with the sauce thickener, season everything with salt and pepper and finally stir in the pesto.
4. Line a greased casserole dish with the sugar snap peas, place the fillets on top and pour the pesto cream sauce over everything.
5. Then put everything in the oven at approx. 200 ° C for 15 minutes.
6. Rice tastes great with it.