Chicken filet with chestnut crust and pumpkin vegetables

Name: Chicken filet with chestnut crust and pumpkin vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Garlic cloves; 800 g Hokkaido Pumpkin; 7-10 Tbsp coarse salt; 4 TABLESPOONS Olive oil; 125 g Vacuum cooked chestnuts; 6 Stem(s) Thyme; 80 g soft butter; 60 g Breadcrumbs; 7-10 Tbsp Pepper; 4 (approx. 600 g) Chicken filets; 2 TABLESPOONS Oil

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Garlic cloves
800 g Hokkaido Pumpkin
7-10 Tbsp coarse salt
4 TABLESPOONS Olive oil
125 g Vacuum cooked chestnuts
6 Stem(s) Thyme
80 g soft butter
60 g Breadcrumbs
7-10 Tbsp Pepper
4 (approx. 600 g) Chicken filets
2 TABLESPOONS Oil

Directions

1
Press the garlic cloves flat. Wash and clean the pumpkin and cut into thin slices. Put slices and garlic on a baking tray, season with coarse salt and drizzle with olive oil. Chop chestnuts finely.
2
Wash the thyme, shake dry and chop the leaves of 4 stems finely. Mix butter, chestnuts, breadcrumbs and thyme. Season to taste with salt and pepper. Wash the chicken, dab dry.
3
Season with salt and pepper. Heat the oil in a pan, fry the chicken fillets on both sides, remove. Deglaze frying pan with approx. 4 tbsp. water. Roast the pumpkin in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for about 20 minutes.
4
Spread the chestnut mixture on the fillets. Add the chicken fillets with the roasting set to the pumpkin after 5-10 minutes. Add 2 stems of thyme and cook for the last 5 minutes. Cut the chicken fillets diagonally in half and arrange with the pumpkin slices.
5
Garnish with thyme.