Summary

Ingredients

• 50 g nuts (macadamia)
• 50 g cashew nuts
• 2 slices toast bread (butter toast)
• 2 cloves garlic)
• 2 bunches herbs, fresh, mixed, your choice
• 0.5 ½ lemon (s), the grated zest and the juice from it
• 2 tablespoon olive oil
• salt
• 600 g chicken breast fillet (s)
• 2 tablespoon butter
• 4 rolls (cabatta rolls)
• 2 small kohlrabi (approx. 300 g)
• 2 bunch spring onion (s)
• 300 ml vegetable stock
• 400 g broccoli (frozen), cut into florets
• 300 g suar snap peas
• 200 g whipped cream
• Sauce thickener, lighter

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Instructions

1. For the filling, chop up the macadamia nuts, cashews and toast in a lightning chopper. Peel and squeeze the garlic. Pluck off the herb leaves and chop finely, set aside about 2 tablespoon. Add the rest of the herbs with the lemon zest to the nuts. Mix with oil and season with salt, pepper and a little lemon juice.
2. Wash the chicken breast fillets and pat dry. Cut a pocket into each side. Fill with the mixture and close with a wooden skewer. Salt the fillets and fry them all over in hot butter, then put them in a baking dish (if there is any filling left, put it next to it).
3. Cook in a preheated oven at 200 ° C for approx. 15-18 minutes. Put ciabatta rolls in the oven according to the instructions on the packet and bake.
4. In the meantime, peel the kohlrabi, cut into fine sticks and sauté in the frying fat. Clean the spring onions, cut diagonally into pieces and fry with them. Season with salt and pepper. Pour in the vegetable stock and add the herbs and broccoli that were set aside. Cook for approx. 3-5 minutes. Clean and add the sugar snap peas and cook for another 3 minutes. Add the cream. Season to taste with salt, pepper and lemon juice and thicken slightly if you like.
5. Cut the chicken breast fillets and rolls into slices and serve with the vegetables.