DinnerBooks
Grilled chicken tip with caesarpasta

Grilled chicken tip with caesarpasta

Cooking Time45 m
Ingredients14
DifficultyMedium
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Manfred LundbergManfred Lundberg
To the grilled spit with chicken fillet, pepper and tomato, a caesar paste fits really nicely alongside. Eggs, dijonsenap, squares and parmesan are moved together into a dressing that gets depth of the finely hacked sardels. It’s all simple, flavorful and clear to serve without hassle.

Ingredients

4 servings
  • Step: 1
    500 g chicken file (lock or breast file)
  • Step: 2
    2 1/2 pc peppers of different colors
  • Step: 3
    8 pc cherry tomatoes
  • Step: 4
    salt
  • Step: 5
    black pepper
  • Step: 6
    2 pc eggs
  • Step: 7
    1 can quarg
  • Step: 8
    1 dl crème fraiche
  • Step: 9
    1 msk dijonsenap
  • Step: 10
    salt
  • Step: 11
    pepper
  • Step: 12
    4 msk ripped parmesan
  • Step: 13
    1 can sardell files
  • Step: 14
    375 g fresh pasta, for example

Instructions

  • Step: 1
    Cut the chicken in about 2 cm large pieces. Divide, core out and cut the peppers into equally large pieces.
  • Step: 2
    Unwind chicken and pepper cubes with the tomatoes on small wooden spikes. Push the pieces tight.
  • Step: 3
    Ceasarpasta: Cook the eggs. cold fast. Scale, hack and mix with mill, crème fraiche, mustard and parmesan. Grovhack the sardels and mix them down.
  • Step: 4
    Fight or grill the spit around in a hot pan with some oil. Calculate 2-3 minutes per page. Salt and pepper. Stay in the oven until the pasta is ready.
  • Step: 5
    Cook pasta according to instructions. Mix with the egg and sardell pipe. Garnish with the thyme. Serve immediately.

Näring

Serving Size4serving

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