This recipe is in the categories meaty and vegetarian because you can prepare it with mushrooms or chicken (or both). You can also use other vegetables like zucchini or eggplant cubes.
For 2 people
200g chicken fillet (6 pieces)
200g fresh baby spinach
1/4 Hokkaido pumpkin (or butternut)
3 tablespoon coconut cream
2 cloves of garlic
6 tablespoon flour
4 tablespoon sesame
1 tablespoon pesto
1 piece of butter
Salt and freshly ground black pepper
1. Chop garlic and onion very finely and put aside; clean the mushrooms with a paper towel, remove stemps and put them aside. Cut pumpkin and potatoes in cubes and boil them in salted water for 10-15 minutes until they are done (soft).
2. Meanwhile you can prepare the crust for chicken and mushrooms. Give one egg and 1 tablespoon pesto in a bowl (big enough to dip chicken fillet in the liquid) with a pinch of salt and ground black pepper and mix it well.
Give flour on one plate (4-5 tablespoon) and a mix of flour and sesame on another one (2 tablespoon flour, 4 tablespoon sesame). Season chicken fillets with salt and pepper and coat them in flour. Afterwards dip them in the pesto-egg mixture and roll them in sesame and flour until fully covered. Do the same with the mushrooms. Put all on a plate and go back to the mashed potatoes.
3. Drain potatoes and pumpkin and put them back in the pot. Mash them with a potato masher or a big fork while adding coconut cream until the mass is creamy with a few pieces in it. Season to taste with salt and pepper (you can also add a small piece of butter for the taste).
4. Heat up a pan or wok with oil ( I used soy oil) and add chicken and mushrooms gently; Turn them around after 2-3 minutes when one side is golden brown and roast them for another 2 minutes. Remove them from the pan and keep warm while preparing the baby spinach.
When the spinach is done season with a pinch of salt, arrange it on plates with mashed potatoes and chicken/mushrooms and enjoy!