Oat Crusted Pesto Chicken

Cooking Time: min Preparation Time: min Serves: 4 people
a prepared Oat Crusted Pesto Chicken meal

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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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