Chicken filet with pumpkin slices
very easy
40 mins
40 mins
Ingredients
- 1 small Hokkaido pumpkin (about 700 g)
- 10 Stem(s) Thyme
- 4 discs Bacon
- 125 g Almond kernels without skin
- 6-7 TABLESPOONS Olive oil
- 7-10 Tbsp coarse sea salt
- 1 1/2 discs Toast
- 45 g soft butter
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 Chicken fillets (approx. 150 g each)
- 100 ml Orange juice
- 2 TABLESPOONS white balsamic vinegar
- 1/2 TEASPOON Sugar
- 100 g Lamb's lettuce
Directions
- 1
Pumpkin wash, clean, halve, core and cut into narrow slices. Thyme wash and shake dry. Halve bacon slices. Mix the pumpkin, 6 stalks of thyme, 50 g almonds, 3 tbsp. oil and a little coarse salt, and place on a baking tray with the bacon. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 20 minutes
- 2
Pluck the remaining thyme leaves from the stems. Crumble the toast finely. Grind 75 g almonds. Mix butter, almonds, toast and thyme leaves. Season with salt and pepper
- 3
Wash the chicken fillets, dab dry and fry on both sides in 1-2 tablespoons of hot oil. Season with salt and pepper. Remove from the pan. Spread the bread mixture on top and press down lightly. After about 10 minutes of cooking time, place the fillets on the baking tray with the pumpkin wedges
- 4
Mix orange juice and vinegar, season with salt, pepper and sugar. Stir in 2 tablespoons of olive oil. Clean, wash and drain the lamb's lettuce
- 5
Take the pumpkin out of the oven, put it in a wide bowl and let it cool down for about 5 minutes. Cut chicken fillets into slices. Mix the pumpkin with the vinaigrette and arrange on plates with the lamb's lettuce. Delicious with baguette bread
- 6
Wait about 5 minutes. kJ, 710 kcal. E 44 g, F 47 g, KH 26 g
Nutrition Facts
710 kcal
26 g
47 g
44 g
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