Chicken breast fillet with herb crust
easy
35 mins
35 mins
Ingredients
- 1 pack of (300 g) frozen summer vegetables
- 1 package (125 g) Tomatoes-
- 7-10 Tbsp Crème-fraîche
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 Bread roll
- 1 collar Parsley
- 1/2 bunch Chives
- 1 egg (weight class 2)
- 3-4 Tbsp Whipped cream or milk
- 1 TEASPOON fine medium hot mustard
- 3 Chicken filets
- 7-10 Tbsp (à ca. 140 g)
- 1 small onion
- 1 small clove of garlic
- 2-3 TABLESPOONS Broth
- 7-10 Tbsp (or water)
Directions
- 1
Put deep-frozen vegetables and 100 ml of water into a microwave form, cover and thaw at 650 watts for 10-11 minutes, then cook. Stir 1-2 times in between. Stir in tomato crème fraîche and heat up again at 650 watts for 1 minute. Season to taste with salt and pepper. While the vegetables are cooking, crumble the rolls with your hands.
- 2
Wash parsley and chives, dab dry and chop finely, except for a little for the garnish, or cut the chives into fine rolls. Mix the rolls with egg, milk, mustard and herbs. Season with salt and pepper. Wash the chicken fillets, dab dry and salt. Spread the mixture on the fillets. Peel onion and garlic. Dice onion finely, press garlic through a garlic press or chop finely. Put the onion, garlic and stock in a flat, wide microwave oven and place the fillets inside. Remove the vegetables from the microwave and cook the meat covered at 650 watts for 8-9 minutes. Leave to rest in the dish for 1-2 minutes.
- 3
Dice onion finely, press garlic through a garlic press or chop finely. Put the onion, garlic and stock in a flat, wide microwave oven and place the fillets inside. Remove the vegetables from the microwave and cook the meat covered at 650 watts for 8-9 minutes. Leave to rest in the dish for 1-2 minutes. During this time, heat the vegetables in the microwave at 650 watts for 2 minutes. Arrange chicken fillets and vegetables on plates and serve garnished with parsley. Served with baguette
- 4
cooking time in the microwave about 22 minutes
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