Chicken filet with thyme and hazelnut crust on rice

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Drain the tangerines, collect the juice. Prepare rice in boiling salted water according to package instructions. Peel and finely dice the onion. Peel bananas, cut into pieces and sprinkle with lemon juice. Heat 1 tablespoon of oil in a frying pan, fry the bananas all around for about 2 minutes, sprinkle with sugar. Add the onion and raisins, sauté for 1-2 minutes until translucent.

2. 2

   Add rice, toss. Add mandarin oranges and keep warm. Wash meat, dab dry, cut in half diagonally, season with salt and pepper. Wash thyme, dab dry. Put the eggs in a deep plate and beat with some salt and pepper. Mix breadcrumbs and hazelnuts in another deep plate. Put the flour in a third plate. Turn the meat first in flour, then in egg, press 1 thyme twig on each meat and finally turn in the hazelnut mixture. Heat 2 tablespoons of oil in a frying pan, carefully fry the meat until golden brown. Boil mandarin juice and coconut milk in a small, high saucepan for about 4 minutes until bubbly. Fold the mandarins into the rice.

3. 3

   Mix breadcrumbs and hazelnuts in another deep plate. Put the flour in a third plate. Turn the meat first in flour, then in egg, press 1 thyme twig on each meat and finally turn in the hazelnut mixture. Heat 2 tablespoons of oil in a frying pan, carefully fry the meat until golden brown. Boil mandarin juice and coconut milk in a small, high saucepan for about 4 minutes until bubbly. Fold the mandarins into the rice. Arrange chicken filet, rice and sauce on preheated plates. Garnish with plucked thyme

Nutrition Facts

KCAL
740 kcal

CARBS
94 g

FATS
17 g

PROTEINS
52 g