Recipe: Chicken Romana with pesto-cream sauce (4 persons)

Pasta with Pesto-cream sauce and chicken romana (4 persons)

 

This sauce is based on a fresh made pesto. You can also just take 2 tbsp of store-bought pesto.

Just boil the pasta (+/- 400g) for this recipe as mentioned on the package.

Pesto:

1 whole Basilplant (just the leaves)

Olive oil extra vergine (quantity depends on the structure of the mixture, we want a nice and creamy texture)

Pine nuts (half a package (40g))

Parmesan cheese (half a package (45g))

2 cloves of garlic

pinch of salt

 

To make this delicious pesto just put all the ingredients except the parmesan cheese together and blend it. When it has a nice texture, drop in the cheese and mix it a bit more. And your pesto is all done!

 

Pesto-cream sauce:

50 g butter

2 tbsp fresh pesto

40 g flour

splash of lemon juice

1 bouillon cube with 500 ml water

splash of cooking cream

 

Melt the butter and add the flour at once. Keep stirring until it has a doughy texture. Fry this for 3 minutes and then add the chicken bouillon. Let this boil and add the cream, lemon juice, pepper and salt. When you have a nice texture, add the pesto and take the pan of the heat. Ready to serve!

 

Chicken Romana:

4 eggs

2 chicken breasts

chopped parsley

100 g parmesan cheese

flour

olive oil to fry

pinch of pepper and salt

splash of cooking cream

 

To make a batter for the chicken we have to mix the eggs, parsley, parmesan, pepper and salt, and a bit of cooking cream.

Cut the chicken breasts into 4 thin chicken breasts. Put some flour on them and put them in the egg mixture.  Put the pan on high heat and fry up the chicken with the batter until golden-brown.

 

This dish goes nice with some grilled eggplant, zucchini, bell pepper and mushrooms.

 

Whole dish (without vegetables) Per person
Kcal 3920 980
Protein 192g 48g
Carbs 388g 97g
Fat 160g 40g

 

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Posted on April 21, 2017, in Recipes. Bookmark the permalink. Leave a comment.

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