Baked pumpkin slices to chicken fillets

Name: Baked pumpkin slices to chicken fillets
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Hokkaido pumpkin (about 1 kg); 750 g medium-sized, waxy potatoes; 5-6 Tbsp Olive oil; 1 TABLESPOON coarse sea salt; 7-10 Tbsp coarse pepper; 1 untreated orange; 50 g Parmesan cheese; 4 Chicken fillets (approx. 150 g each); 8 discs Bacon; 1 TABLESPOON Oil; 1 collar Oregano; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Hokkaido pumpkin (about 1 kg)
750 g medium-sized, waxy potatoes
5-6 Tbsp Olive oil
1 TABLESPOON coarse sea salt
7-10 Tbsp coarse pepper
1 untreated orange
50 g Parmesan cheese
4 Chicken fillets (approx. 150 g each)
8 discs Bacon
1 TABLESPOON Oil
1 collar Oregano
baking paper

Directions

1
Pumpkin wash, quarter, core and cut into slices. Wash potatoes thoroughly and cut in half. Put everything on a baking tray lined with baking paper. Sprinkle with olive oil and season with coarse salt and pepper. Wash the orange and rub dry.
2
Peel the skin in fine strips and sprinkle over the vegetables. Grate parmesan finely and also sprinkle evenly on pumpkin and potatoes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 45 minutes. Wash the chicken fillets and dab dry. Wrap each chicken fillet with 2 slices of bacon. Heat oil in a pan and fry chicken fillets for 2 minutes on each side. Cook over medium heat for about 6 minutes. Wash the oregano, shake dry and pluck the leaves from the stems. Sprinkle the leaves on the food just before serving.
3
Wrap each chicken fillet with 2 slices of bacon. Heat oil in a pan and fry chicken fillets for 2 minutes on each side. Cook over medium heat for about 6 minutes. Wash the oregano, shake dry and pluck the leaves from the stems. Sprinkle the leaves on the food just before serving. If necessary, slice the orange and garnish the plates with it