25 g basil leaves
2 tbsp roughly chopped parsley
20 g pine nuts
1 garlic clove, roughly chopped
30 g freshly grated parmesan cheese
50 ml olive oil
4 chicken breasts
1 medium egg
3 tbsp Golden Cloud Flour
75 g Jungle Oats
3 tbsp breadcrumbs
4 tbsp vegetable oil
- Put the basil, parsley, pine nuts, garlic and cheese in a food processor and blend briefly to chop. Add the olive oil and blend to a thick paste. Season with salt and pepper.
- Cut a deep, horizontal slit inside each chicken breast and pack the pesto into the slits. Use wooden cocktail sticks to secure the openings in place.
- Beat the egg on a plate. Put the flour on a second plate and season lightly. Combine the oats and breadcrumbs on a third plate. Coat the chicken breasts in the flour, then in the egg and finally in the oat mixture.
- Heat the oil in a frying pan and gently fry the chicken for about 6 minutes on each side until crisped and golden. Remove the cocktail sticks and serve with rocket salad.