Glazed chicken breast with beetroot quark

Ingredients

Directions

1. 1

   Wash the meat and dab dry. Heat 2 tablespoons of oil in a frying pan. Brown the meat on each side for about 2 minutes. Season with salt and pepper. Place the meat on the fat pan of the oven.

2. 2

   Finish cooking in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 10 minutes. Mix honey and vinegar and coat the meat with it about 2 minutes before the end of the cooking time.

3. 3

   Peel, wash and halve the carrots and cut them into thick sticks. Heat 1 tablespoon of oil in a saucepan. Sauté the carrots for about 2 minutes. Add 100 ml water and season with salt and pepper. Let carrots simmer for 5-7 minutes.

4. 4

   Roast sesame seeds in a pan without fat until golden brown. Cut beetroot into fine cubes and mix with the quark. Season to taste with salt and pepper.

5. 5

   Wash parsley, shake dry, pluck leaves from the stalks and chop. Add the parsley to the carrots. Sprinkle meat with sesame seeds and cut into slices. Arrange carrots and meat on plates.

6. 6

   Put the quark on the plates.