Buon appetito!
Stuffed chicken breast with pesto puree
made by Lynn van den Broeck
Ingredients
4 persons
For the stuffed chicken
- 4 chicken fillets
- 4 tablespoons Elvea Pesto Verde
- 8 slices raclette cheese or mozzarella
- single fresh basil leaves
- 12 slices Gandaham
- pepper - salt
- olive oil
For the puree
- 1 kilogram potatoes
- 100 milliliter milk
- 50 Gram butter
- 1 egg
- 4 tablespoons Elvea Pesto Rosso
- salt
Preparation
-
1
Cut the chicken breasts open like a wallet and pound them flat so you get a wide surface. Season with salt and pepper.
-
2
Spread each fillet with a spoonful of pesto verde, top with 2 slices of raclette cheese and a few basil leaves. Fold the chicken closed.
-
3
Wrap each stuffed chicken breast tightly in a few slices of Ganda ham.
-
4
Bake the chicken for 15 minutes at 200°C in the airfryer or 25 minutes out of the oven until the ham is crispy and the cheese is nicely melted.
-
5
Boil the potatoes until tender and mash them with milk, butter and egg. Mix in the pesto rosso for an extra creamy, spicy flavor.
-
6
Serve the stuffed chicken breast on a layer of mashed potatoes and top with a basil leaf if desired.
