Chicken filet with almond crust

Name: Chicken filet with almond crust
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 30 g Long grain wild rice mixture; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 75 g Chicken filet; 1 Protein; 15 g flaked almonds; 1 tsp (5 g) Oil; 100 g cleaned spring onions; 50 g apricot halves and 4 tablespoons apricot juice; 7-10 Tbsp vegetable binder

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

30 g Long grain wild rice mixture
7-10 Tbsp Salt
7-10 Tbsp white pepper
75 g Chicken filet
1 Protein
15 g flaked almonds
1 tsp (5 g) Oil
100 g cleaned spring onions
50 g apricot halves and 4 tablespoons apricot juice
7-10 Tbsp vegetable binder

Directions

1
Cook the rice in about 1/8 l boiling salted water for about 20 minutes. Wash the chicken fillet and pat dry. Season with salt and pepper. Whisk the egg white. Turn the fillet first in egg white, then in flaked almonds. Press the almonds
2
Heat the oil in a coated pan. Fry the fillet for 3-4 minutes on each side
3
Wash spring onions and cut into pieces, apricots into slices
4
Remove the fillet and keep warm. Sauté spring onions and apricots in the frying fat for about 5 minutes, turning. Deglaze with 3 tbsp. water and apricot juice, bring to the boil and thicken. Season to taste. Drain rice. Arrange everything on a plate