Ingredients
Chickens:
- 2 pieces Chicken
- 4 twigs Rosemary
- 2 pieces Chicken eggs
- 4 tablespoons Milk
- 120 gram grean peas
- 40 gram Butter
- 2 pieces Bun
- 1 teaspoon Nutmeg
- 1 piece Lemon
- 1/2 bunch Parsley
Pesto:
- 100 gram grean peas
- 2 cloves Garlic
- 4 tablespoons Olive oil
- 1 tablespoon Basil
- 80 gram Parmesan
- 1 piece Lemon
- Salt to taste
- Black pepper to taste
Instructions
- Prepare the chickens. Season with salt and pepper inside and out.
- Cut the bagel into small pieces and pour in the milk. Peel the green peas.
- Mix the oil at room temperature with salt, pepper and yolks. Finely chop the parsley.
- In a bowl, mix the bagels, green peas, butter, nutmeg, and parsley.
- Whisk the whites and add to the filling. Stir.
- Fill the chicken with the filling. Secure the holes with a toothpick or skewers. Grease the baking dish with oil. Put the chickens in the form.
- Spread the rosemary sprigs and lemon wedges between the chickens. Bake the chickens in a preheated oven at 180g for 45-50 minutes. Do not forget to water the chickens with juice that will stand out when baking. Increase the temperature to 200g and bake until Golden brown.
- In a mixer, mix all the ingredients for the pesto, except the lemon. Add the lemon juice to the finished pesto and mix.
- Serve the chicken with your favorite side dish and pesto.
- Bon Appetit!