FRIJE

Instructions

• 1.   Peel the potatoes and roughly cut them (see recipe photo).
• 2.   In a saucepan, pour water over the potatoes, then, covered, bring to a boil and cook for 12 to 15 minutes.
  Then, drain and set aside without a lid.
• 3.   Meanwhile, flatten the chicken fillets.
  Place a piece of parchment paper or plastic wrap on the chicken fillet and flatten it.
  Remove the paper or wrap, coat the chicken fillet with 1 tsp of green pesto per person, then season with salt and pepper.
  Fold the chicken fillet in half lengthwise and secure the edges with two toothpicks.
• 4.   Heat half of the olive oil in a frying pan and brown the chicken fillet over high heat.
  Reduce the heat a little, cover the pan and continue cooking for 10 minutes or until the chicken is cooked. Turn regularly.
• 5.   Meanwhile, dice the bell pepper.
  Cut the apple into quarters, remove the core and dice the flesh.
  Slice the radishes thinly and finely chop half of the greens.
  Mix the bell pepper, apple, radishes, and greens in a salad bowl.
• 6.   In a small bowl, prepare a vinaigrette with the remaining olive oil, honey, mustard, white balsamic vinegar, salt, and pepper, then add it to the salad.
• 7.   Mix the remaining green pesto with the potatoes.
• 8.   Arrange the potatoes and chicken fillet on plates and serve with the salad.

Nutritional information *