Chicken Breast Fillet in Pesto Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- Steam the snow peas in a little salted water for 4 minutes.
- Sear the fillets vigorously and extinguish their roast with the cream and bring to the boil.
- Thicken the cream with the sauce thickener, season everything with salt and pepper and finally stir in the pesto.
- Line a greased casserole dish with the sugar snap peas, place the fillets on top and pour the pesto cream sauce over everything.
- Then put everything in the oven at approx. 200 ° C for 15 minutes.
- Rice tastes great with it.
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