Chicken with pistachios in puff pastry
- 2 slices (112.5 g) of frozen puff pastry
- 2 Chicken fillets (approx. 150 g each)
- 2 EL Oil
- salt
- white pepper
- 1 Slice (25 g) White bread
- 1/2 Bundle Parsley
- 35 g Pistachio kernels
- 1 Egg (size M)
- 2 Oranges
- 150 g Crème fraîche
- 4 EL Brandy
- basil
- baking paper
45 minutes
easy
- 1.
- Place the puff pastry slices next to each other and let them thaw. Rinse fillets and drySpeckle. Heat 1 tablespoon of oil in a pan and fry the chicken fillets on both sides for about 2 minutes.
- 2.
- Remove, season with salt and pepper, allow to cool slightly. Debark the bread, roughly crumble. Wash the parsley, pat dry, put some aside for garnish. Finely paint the bread with 20 g pistachios, parsley and 1 tablespoon oil in the universal food processor.
- 3.
- Season with salt. Roll out puff pastry slices into a sheet of 20 x 20 cm each. Spread the pistachio crumbs on the plates, leaving an edge of approx. 5 cm. Place the chicken fillets on top. Whisk the egg, brush the edges with it.
- 4.
- Beat the fillets in the batter. Place the package with the seam down on a baking sheet lined with baking paper. Brush with egg. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 25 minutes.
- 5.
- Squeeze out 1 orange. Reheat the frying fat in the pan. Add crème fraîche, brandy and orange juice (approx. 60 ml) and bring to the boil. Season to taste with salt and pepper. Peel 1 orange so that the white skin is completely removed.
- 6.
- Cut the orange into slices. Chop 15 g pistachios. Cut the chicken into slices, serve with sauce and orange slices. Sprinkle with pistachios, garnish with the parsley and basil that were set aside.
1 person approx:
- 590 kcal
- 2470 kJ
- 24 g protein
- 38 g fat
- 29 g carbohydrates
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