Chicken breast from tin with parsnips

Name: Chicken breast from tin with parsnips
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Parsnips; 1 collar Spring onions; 1 TEASPOON Honey; 5 TABLESPOONS Oil; 7-10 Tbsp Salt; 1 TEASPOON Sweet peppers; 2 Chicken breasts (with skin and bone; 'approximately 450 g); 7-10 Tbsp Pepper

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

Our favourite dish: crispy chicken, refined with a delicate honey aroma

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Parsnips
1 collar Spring onions
1 TEASPOON Honey
5 TABLESPOONS Oil
7-10 Tbsp Salt
1 TEASPOON Sweet peppers
2 Chicken breasts (with skin and bone; 'approximately 450 g)
7-10 Tbsp Pepper

Directions

1
Peel, wash and cut the parsnips into pieces. Clean and wash spring onions and also cut them into pieces. Mix honey, 2 tablespoons of oil, salt and paprika. Wash the meat, dab dry and cut the fillets and skin from the bone.
2
Spread the vegetables on a fat pan. Season with salt and pepper and drizzle with 3 tablespoons of oil. Place the fillets with the skin facing upwards on the vegetables and brush with paprika oil. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 50 minutes. Farmhouse bread tastes good with it.