John Myers
Chicken Burst Gratin
The perfect chicken burst gratin recipe with a picture and simple step-by-step instructions.
- 150 g Rice
- 1 tbsp Neutral oil
- 250 ml Water
- 1 tsp Salt
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- 500 g Fruits, e.g. mango, peach, pineapples,
- 250 g Mushrooms
- 200 g Peas and carrots, canned food
- .
- 5 Chicken breast fillets
- 1 Onion
- 1 tbsp Neutral oil
- Salt pepper
- Paprika powder
- Curry powder
- .
- Fat for the shape
- 100 ml Fruit juice, e.g. banana, peach, apricot, pineapple
- 200 g Cream
- Heat 1 tablespoons of oil in a saucepan and sweat the rice until translucent. Pour in the water, add salt and bring to the boil. Reduce the heat significantly and let the rice soak for about 20 minutes with the lid closed.
- Peel the onion and dice it very finely. Heat 1 tablespoon of oil in a pan and sweat the onion cubes until translucent. Rinse the chicken breast fillets, pat dry, place in the pan, fry for about 5 minutes on both sides and only then season with salt, pepper, curry and paprika powder.
- Prepare the fruits (according to taste) accordingly, clean and cut into cubes. Brush, clean and slice the mushrooms. Drain the peas and carrots.
- Grease a large casserole dish and pour in the rice. Place the chicken breast fillets next to each other on the rice and cover evenly with the fruit cubes, the mushroom slices and the peas and carrots.
- Whisk the fruit juice (variety according to taste) and cream and pour over the casserole. Bake everything in a preheated oven at 175 ° C for about 25 minutes.
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