Lemon chicken fillet in a roasting tube

Name: Lemon chicken fillet in a roasting tube
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 collar Spring onions; 4 red peppers; 2–4 Garlic cloves; 1 Stalk sage; 1 Organic Lemon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 tablespoon (10 g) Olive oil; 4 (150 g each) Chickenfi lets; 1 coated Tsp Vegetable broth; 7-10 Tbsp pink berries to garnish; 1/2 (approx. 125 g) Baguette; 1 (approx. 55 cm) Roasting hose; 7-10 Tbsp Kitchen yarn

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 collar Spring onions
4 red peppers
2–4 Garlic cloves
1 Stalk sage
1 Organic Lemon
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 tablespoon (10 g) Olive oil
4 (150 g each) Chickenfi lets
1 coated Tsp Vegetable broth
7-10 Tbsp pink berries to garnish
1/2 (approx. 125 g) Baguette
1 (approx. 55 cm) Roasting hose
7-10 Tbsp Kitchen yarn

Directions

1
Clean, wash and chop the spring onions and peppers. Peel and halve the garlic. Wash the sage and remove the leaves. Wash lemon hot and grate dry. Cut one half into slices, squeeze the other half.
2
Mix spring onions, paprika and garlic. Mix with salt, pepper, sage, oil and lemon juice. Wash the meat, dab dry and season. Dissolve stock in 1/8 l hot water.
3
Heat 1 teaspoon of oil in a coated frying pan. Fry the fish fillets for 3-4 minutes on each side. Season lentils with vinegar, salt, pepper and 1 pinch of sugar. Arrange the fish on top. Drain and add the potatoes.
4
Cut the top side of the hose crosswise (1 x 1 cm). Cook in the preheated oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for 30-40 minutes. Arrange meat and vegetables. Sprinkle with pink berries.
5
Add baguette.