Chicken filet from the oven

Name: Chicken filet from the oven
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 g Tomatoes; 250 g Celery; 1-2 Garlic cloves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 Chicken filets (à approx. 75 g); 1 collar Herbs (rosemary and marjoram); 4 TABLESPOONS coarse mustard; 1 TABLESPOON Breadcrumbs; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Lemon and fresh herbs

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

250 g Tomatoes
250 g Celery
1-2 Garlic cloves
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 Chicken filets (à approx. 75 g)
1 collar Herbs (rosemary and marjoram)
4 TABLESPOONS coarse mustard
1 TABLESPOON Breadcrumbs
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Lemon and fresh herbs

Directions

1
Wash and clean the tomatoes and cut them into small cubes. Celery clean, wash, cut into long, narrow sticks. Peel garlic, press through a garlic press. Spread the prepared ingredients in a frying tube.
2
Season with salt and pepper. Wash the fillets and dab dry. Wash and chop the herbs. Mix with mustard and breadcrumbs and spread on the fillets. Place on the vegetable bed and season with salt, pepper and lemon juice.
3
Close the tube and cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for 20 minutes. Then open the tube and cook for another 5 minutes. Serve in portions garnished with lemon and fresh herbs.
4
Fresh farmhouse bread tastes good with it.