Herb chicken on leek-ham-vegetables

Name: Herb chicken on leek-ham-vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g Chicken filet; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 package ( 25 g ) deep-frozen 8 herbs; 7-10 Tbsp grated nutmeg; 400 g frozen leek in slices; 50 g Salmon ham; 1 Bag of mashed potatoes with skimmed milk

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 g Chicken filet
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 package ( 25 g ) deep-frozen 8 herbs
7-10 Tbsp grated nutmeg
400 g frozen leek in slices
50 g Salmon ham
1 Bag of mashed potatoes with skimmed milk

Directions

1
Wash the fillets and dab dry. Heat 1 tablespoon of oil in a pan. Fry the fillets for about 12 minutes, turning them over. Season with salt and pepper. Add 1 tablespoon of oil and deep-frozen herbs briefly to the frying fat and drizzle onto the fillets. In the meantime boil up some water in a saucepan. Season with salt and nutmeg.
2
Steam the deep-frozen leek covered in it for about 10 minutes. In the meantime cut the ham into strips. Drain the leek and mix with the ham. At the same time boil 500 ml water for the puree, let it cool down for 1 minute. Stir in the purée flakes briefly. Garnish with fresh parsley