Ingredients:
- 2 tablespoons oil
- 250 g rocket
- 1 large onion
- 40 g parmesan cheese
- 20 g pine seeds
- 1 tablespoon balm vinegar
- 6 tablespoons soup (made from consommé soup cube)
- 4 slices (80 g) ham
- few sage leaves
- salt and pepper
Preparation:
1. Wash chicken breasts, pat dry and season with salt and pepper. Wash sage and shake dry. Cover meat with sage and roll into ham. Secure with wooden picks and fry in hot oil for approximately 10 minutes.
2. Sort out rocket leaves, wash, drain, and trim stems. Clean onion, cut into rings and mix with rocket leaves.
3. Blend soup with vinegar, season with salt and pepper and pour over salad. Gently mix together. Fry pine seeds until lightly brown and let cool. Sprinkle mixture with pine seeds. Top with grated parmesan cheese. Serve chicken with salad on individual plates.
Preparation time: approx. 30 minutes
Approx. 310 kcal energy, 45 g protein, 14 g fat and 2 g carbohydrate per serving
This recipe is for 4 people.