Chicken filet with herb crust

Name: Chicken filet with herb crust
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 120 g frozen peas; 4 Chicken fillets (approx. 125 g each); 4 TABLESPOONS Oil; 7-10 Tbsp Pepper; 3 discs Toast; 1 Pot of chervil; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp pink berries; 1 Egg Yolk; 1 (30 g) Bag of Hollandaise sauce; 125 ml Vegetable broth (instant); 125 g Butter; 7-10 Tbsp Lemon and chervil

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
120 g frozen peas
4 Chicken fillets (approx. 125 g each)
4 TABLESPOONS Oil
7-10 Tbsp Pepper
3 discs Toast
1 Pot of chervil
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp pink berries
1 Egg Yolk
1 (30 g) Bag of Hollandaise sauce
125 ml Vegetable broth (instant)
125 g Butter
7-10 Tbsp Lemon and chervil

Directions

1
Prepare rice in salt water according to package instructions. Stir in peas. Wash chicken fillets and dab dry. Heat 1 tablespoon of oil. Fry the fillets for about 8 minutes, turning them over.
2
Season with salt and pepper. For the crust, peel the toast and dice it roughly. Chervil roughly chop. Puree the toast, chervil and 3 tablespoons of oil. Season with salt, pepper, lemon juice and pink berries. Knead in the egg yolk.
3
Place the fillets on a baking tray. Spread the crust on it, press on a little. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 5 minutes. Stir the sauce powder into 125 ml cold water and stock.
4
Bring to the boil briefly while stirring, switch off the stove. Cut butter into pieces. Gradually fold in until they have melted. Arrange chicken fillets, rice mixture and sauce on plates.
5
Garnish with lemon and fresh chervil.