Chicken Breast

Ingredients

• 1 small cabbage
• Salt
• 500 g chicken breast fillet (2 chicken breast fillets)
• Pepper
• 2 tbsp olive oil
• 4 tsp thick basil pesto (from jar)
• wood skewer
• 2 small red bell peppers
• 1 onion
• 1 tsp Olive oil
• 1 tbsp light balsamic vinegar
• 350 ml vegetable broth (instant)
• 50 ml heavy cream
• Salt
• Pepper

Instructions

1. 1.

   Clean the cabbage, cut off the stem in a wedge shape so the leaves separate. Boil plenty of salted water in a large pot and blanch the cabbage leaves for 5 minutes. Drain, rinse with cold water, let drain and pat dry. Slice chicken breast fillets lengthwise and season with salt and pepper. Heat 1 tsp olive oil in a non-stick pan and sear the chicken fillets briefly on each side. Brush the fillets with basil pesto. Wrap each chicken fillet in two large cabbage leaves and secure with a wood skewer. Chop remaining cabbage small. Add remaining olive oil to the pan. Cook the chicken fillets and chopped cabbage for about 12-15 minutes, turning the fillets once.

2. 2.

   For the sauce quarter the bell peppers, clean, rinse and chop small. Peel and dice the onion. Heat olive oil in a pot. Sauté onion and pepper briefly, deglaze with vinegar. Add broth and simmer covered for 20 minutes. Puree the pepper with a spoon, then add cream at the end. Season with salt and pepper.

3. 3.

   Slice the chicken breast and plate everything together.

4. 4.

   Serve with herb rice as a side.