Chicken breast in bacon coat with glazed carrots

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Clean, peel and wash the carrots. Wrap in a damp cloth. Peel and wash the potatoes and cut them in half or quarters depending on their size. Put aside covered with water.

2. 2

   For the meat, wash the chicken fillets, dab dry. Wrap each fillet with 2 slices of bacon and place in an ovenproof dish. Mix honey, mustard, 3 tablespoons of oil, salt, pepper and paprika. Brush the meat with it.

3. 3

   Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 40 minutes.

4. 4

   Cover the potatoes and cook them in salted water for about 25 minutes. Wash the rosemary and remove the needles. Crumble the toast finely. Heat 3 tablespoons of butter in a large frying pan. Fry the bread and rosemary over medium heat.

5. 5

   Heat 4 tablespoons of oil in a large frying pan. Lightly fry the carrots in 2 portions all around. Take out. Caramelise the sugar in the hot frying fat. Deglaze with vinegar, bring to the boil and simmer at low heat for about 4 minutes.

6. 6

   Add the carrots and cook covered for about 5 minutes. Wash basil, shake dry and pluck leaves.

7. 7

   Drain the potatoes. Add the breadcrumb mixture and 3 tbsp. butter to the potatoes and toss. Cut the fillets open and arrange with potatoes, carrots and possibly roast stock. Sprinkle with basil.

Nutrition Facts

KCAL
610 kcal

CARBS
52 g

FATS
24 g

PROTEINS
42 g