Chicken Crumble

AUTHOR
Janie Gentry
DIFFICULTY
very easy
RATING
4 5
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 500 g Courgette
  • 4 Stem(s) Mint
  • 250 g Chicken breast fillets
  • 5 TABLESPOONS Olive oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 200 g Fresh goat cheese
  • 2 TABLESPOONS Durum wheat semolina
  • 60 g Walnut kernels
  • 30 g Breadcrumbs
  • 7-10 Tbsp Grease

Directions

  1. 1

    Wash, clean and slice the zucchini. Wash mint, shake dry and chop leaves. Wash the flesh, dab dry and cut into strips

  2. 2

    Heat 1 tablespoon of oil in a large frying pan. Fry the zucchini for 3-4 minutes while turning, remove. Heat 2 tablespoons of oil in the pan. Sauté the meat all around, season with salt and pepper, remove

  3. 3

    Mix cream cheese, mint, semolina, zucchini and meat, season with salt and pepper. Pour the mixture into a greased casserole dish. Roast nuts in a pan without fat. Take out, let cool and chop coarsely. Mix breadcrumbs, nuts and 2 tbsp. oil and sprinkle over the zucchini and meat mixture

  4. 4

    Bake crumble in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes

Nutrition Facts

KCAL
410 kcal
CARBS
15 g
FATS
27 g
PROTEINS
26 g

Categories & Tags

Main DishesDietAutumnvery easy