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Chicken breast fillets with basil sauce

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23 July 2011
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Amounts for servings:
1 teaspoon of salt
1 teaspoon of paprika
2 gloves of garlic
0.5 teaspoons of black pepper
2 spoons of basil
400 grams carrots
400 grams rice
150 mililiters olive oil
Difficulty:
Medium Medium Medium
Preparation time: 1 hour 30 minutes
Cooking time: 20 minutes
Nutritional Information (one serving):
Calories
663 cal
Omega 3
128 mg
Omega 6
4301 mg
Vit. A
17044 IU
DV:341%
Vit. B9
30 mcg
DV:7%
Vit. C
34 mg
DV:57%
Vit. K
21 mcg
DV:27%
Ca
244 mg
DV:24%
Fe
4 mg
DV:24%
Mg
107 mg
DV:27%
F
47
Cholesterol
56 mg
DV:19%
1. Mix the salt, pepper, paprika and the spice mixture. If the chicken breast fillets are too thick, slice them in halves to get thinner slices. Rub each fillet with the spice mixture that we prepared, then put in about 100 ml of olive oil. Let it marinate for about one hour.

2. Peel the carrots and stream them in a steamer for 10-15 minutes. Keep warm.

3. Fry for 1-2 minutes the rice in oil and then add salty water and let it simmer until the rice is soft.

4. Grill the fillets until well done on each side.

5. For the basil sauce peel and crush two gloves of garlic, add salt and pepper and 2 spoons of minced basil. Finally add 6 spoons of olive oil. Mix well.

6. On each plate put one portion of grilled chicken breast fillet (100-150g), about 100g of steamed carrots, boiled rice (100g) and basil sauce. Serve warm.

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