Penne with Lemon Balm Pesto & Chicken Breast Fillet

For the Penne with Lemon Balm Pesto & Chicken Breast Fillet, first preheat the oven to 80 degrees top and bottom heat. Briefly toast the almond kernels in a coated pan without fat, set aside and let cool. Wash and clean the broccoli and divide into florets. Rinse the lemon balm leaves and spin dry.

Rinse the chicken breasts, pat dry and cut a pocket in each lengthwise. Salt and pepper the breast fillets inside and out and stuff each with 4 to 5 lemon balm leaves. Heat 2 tablespoons of olive oil in an ovenproof skillet and sear the chicken breasts in it for about 3 minutes on both sides, then finish cooking in the oven for 10 to 15 minutes.

In the meantime, bring plenty of salted water to the boil in a saucepan and cook the penne in it until al dente according to package instructions. 2 minutes before the end of the cooking time, add the broccoli florets and cook briefly.

Set aside 2 tablespoons of toasted almond kernels and 2 tablespoons of lemon balm leaves for garnish. Finely blend the remaining almonds with the lemon zest, remaining lemon balm, remaining oil, salt and pepper in a blitz chopper. Season the pesto with salt, pepper and lemon juice. Remove the chicken breasts from the oven and cut crosswise into slices about 2 cm wide. Drain the pasta, reserving some pasta water, and stir the pesto with it until smooth. Mix the penne and broccoli with the pesto and arrange on plates with the chicken. Sprinkle everything with almonds and

Preparation Tip:

Instead of the almond kernels, you can also use pine nuts for the Penne with Lemon Balm Pesto & Chicken Breast Fillet.

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