Servings: 4
Preparation: 15 minutes
Cooking: 10 minutes
Ingredients
Pesto
125 ml (½ cup) sun-dried tomatoes
60 ml (4 tbsp) parmesan, grated
2 cloves garlic
125 ml (½ cup) almonds
1 pinch cayenne pepper
60 ml (4 tbsp) white balsamic vinegar
125 ml (½ cup) olive oil
Qs water to adjust texture
Salt and pepper to taste
3 Quebec chicken breasts
250 ml (1 cup) flour
120 ml (8 tbsp) olive oil
4 servings green beans, blanched
4 servings cooked gnocchi
16 to 24 cherry tomatoes, halved
500 ml (2 cups) arugula salad
Salt and pepper to taste
Preparation
To Using a food processor, puree the sun-dried tomatoes, parmesan, garlic, walnuts, cayenne pepper, vinegar, while gradually incorporating the olive oil.
Adjust the texture with a little water if necessary. Check the seasoning. Set aside.
Cut each chicken breast into 3 strips. Season with salt and pepper and then flour the chicken.
In a large hot frying pan, brown the chicken in olive oil for 2 to 3 minutes on each side.
Add the beans and continue cooking for 2 minutes.
Add the cooked gnocchi, cherry tomatoes, arugula and 60 ml to 75 ml (4 to 5 tbsp) of prepared pesto. Mix everything together and serve.
