Marinated chicken breast fillet

Ingredients for 2 servings:

• 300 g chicken breast fillet(s)
• 100 ml sour cream
• ½ pineapple, possibly already peeled
• 50 g soy sprouts
• 3 tbsp sherry
• 2 tbsp soy sauce
• 2 tbsp sesame oil
• 2 tbsp honey
• 1 red chili pepper(s)
• some salt and pepper
• Sugar
• 50 ml cream or Cremefine

Instructions

Working time approx. 35 minutes; Rest period approx. 1 day; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 55 minutes

with pineapple and chili

Rinse the chicken breast and pat dry. Combine the sherry, honey, soy sauce, and 1 tablespoon of sesame oil. Pour the marinade over the chicken breast and marinate in the refrigerator for 24 hours. Peel and core the pineapple, or cut the peeled pineapple into pieces. Halve the chili pepper and cut into small pieces. Set both aside. Heat the second tablespoon of sesame oil and fry the chicken for 6-8 minutes on each side over medium heat, then keep warm in the oven at approximately 100°C. Add the pineapple pieces and chili pieces to the pan juices, fry, and simmer with sour cream and cream or Crème Fine. Season with salt, pepper, and sugar, add the bean sprouts, and pour over the sliced ​​chicken breast. Serve with rice. 370 kcal per serving.