Chicken fillet with Adyghe cheese, pesto and Bulgurom: video recipe

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• Time for preparing

  Contents

  • • 0.0.1 30 min
    • 0.0.2 Simple dish
    • 0.0.3 128kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  30 min

• Recipe difficulty
  

  Simple dish

• Energy value
  

  128kcal

• Rating

• Recipe

A delicious and satisfying second course that you can cook at home in just half an hour!

Let’s get started!

Ingredients

0/7 ingredients

• Bulgur 160g
• chicken breast 350gr
• tomato 1 pc
• pesto sauce 40g
• rosemary 4 gr
• Peas – 100 g
• Cheese – 100 gr

30 мин30 мин 128

Great job

Bon appetit, I hope you had fun with us!

Steps

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1. Rinse bulgur, fill with water in a proportion of one to two, cover the pan and cook the bulgur over low heat 12-14 minutes, stirring. 5 minutes before cooking, add peas and chopped tomatoes and simmer all together and then drain water, if there is excess.
2. Grate the cheese on a coarse grater, separate the rosemary leaves from the stalk.
3. Wash meat, dry, beat with a culinary hammer to a thickness 4 – 5 mm. Salt and pepper to taste, lay out Adyghe cheese and half pesto for each piece, wrap roll, tucked the edges inward.
4. Pour oil into a frying pan heated over high heat. warm it, put the rolls, fry them for 2 minutes with each side. Then turn down the heat, add the rosemary and prepare, periodically turning over, for 9 – 12 minutes.

Keywords:

• bulgur
• rolls
• fillet