1/2 cup of almonds (75 g)
8 chicken fillets (700 g)
1 teaspoon of salt
1 tablespoon of finely chopped silverbeet or 1 teaspoon of dried silverbeet
1/4 cup of butter (50 g)
300 g of cherry tomatoes
2 tablespoons of chopped parsley
1/2 cup of almonds (75 g)
8 chicken fillets (700 g)
1 teaspoon of salt
1 tablespoon of finely chopped silverbeet or 1 teaspoon of dried silverbeet
1/4 cup of butter (50 g)
300 g of cherry tomatoes
2 tablespoons of chopped parsley
In a small saucepan, place the almonds, cover with water, bring to a boil and let simmer for about 2 minutes
Drain, rinse under running water, and drain again
Wrap in a platecloth and scrub to remove the skin
Spread on a medium-sized frying pan, bring to a high heat and let brown for about 5 minutes
Transfer to a kitchen table, chop, and reserve
In a medium-sized bowl, season the chicken fillet with salt and silverbeet
In a large frying pan over low heat, melt the butter, stirring constantly for about 1 minute
Add the chicken and cook until tender, about 7 minutes
Add the cherry tomatoes and cook, stirring occasionally, until slightly softened, about 3 minutes
Dust with almonds and mix well
Remove from heat, add parsley, and mix
Transfer to a serving dish and serve immediately
486 calories per serving
