Chicken fillet in pesto bacon wrapped

Ingredients for Chicken fillet in pesto bacon wrapped

Instructions for Chicken fillet in pesto bacon wrapped

To prepare the Chicken fillet in pesto bacon wrapped recipe, please follow these instructions:

Use the same procedure in sequence.



preparations:
Potatoes: There are more potatoes per person than you think.
Cut the potatoes in both peel. An almond potato runs in a maximum of 4 boats.
Boil these max for half the cooking time. Ie max 7-10 minutes. So pour them into already boiling water.
The potatoes must be hard inside but soft outside.
Cool them with cold water. And let them stand in water until they are in the oven.

Meat: Cut each chicken fillet into 3 strips. Clean all chicken for unnecessary purposes.
Throw the chickens in a bowl and pour the pesto over. Mix it well and let it stand and marinate.

Vegetables: Peel the sweet potato, carrot and parsnip.
Cut vegetables in about 0.5-1cm thick. "Or to make soft onions / wok".
Everything must be about the same amount. But preferably the most red onions and possibly red peppers.
Taste and pleasure, but this is not a wok, so do not use oil, but properly dairy butter for cooking. The real butter is a big part of the ingredient in this dish.



Preparation:
Vegetables: About 30-60 minutes. Stage 5 minutes at last without water.
A good big bud butter in a very hot big roast pot / wok.
Pour the vegetables in. Chop everything slightly.
Then pour the boil water over so it almost covers everything.
Add about ½-1 teaspoon sugar, as well as salt and good with mixed pepper.
A later adjustment of sugar, salt and pepper is tasted toward the end when the borders are softened.
Turn down the heat and let the vegetables simmer, but then the water still boils and evaporates.
It is important that the vegetables do not run out of water before shortly before serving. Vegetables must be softened in total. All soft onions. They will become some kind of connection. Very important NOT to stir all the time so it becomes a dough.
Finally, when the water is boiled, the vegetables are slightly burned for further flavor (eg rose sharply, roast around, rose sharply, finished).


Potatoes: About 30-40 minutes.
Pour the water from the potatoes. Pour well with a good oil into the pan and fine salt.
Mix with soft-sided casserole so all the potatoes get a bit broken but not broken / moses. But get a little crazy.
Pour the potatoes on a large pan. Spread them well. And further into a preheated very hot oven ((230 degrees hot air))
They must have 30-40+ minutes + after taste.


Meat: Approx. 20 minutes.
Take all the small fillets and roll the individual directly into a piece of bacon.
Place with a little air between, in a large refractory form.
Sprinkle thyme and slightly smoked paprika powder over.
Pour a small beam of good oil over each fillet.
Take the mold into a hot oven ((230 degrees hot air))
When the bacon is good crisp / brown, they are finished. About 15 minutes.
But check them all the time so the chicken does not get dry.

Both potatoes and fillets can both fit together in a newer oven Chicken at the top.

Served with low fat Cremefraiche as dip and freshness.
And like ordinary flutes without spices.