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Pumpkin-coated chicken on Brussels sprouts and grapes

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Ingredients for 3 servings:

  • 3 chicken breasts
  • 250 g Brussels sprouts
  • 150 g grapes, seedless
  • 100 g pumpkin seeds
  • 3 eggs
  • 60 g flour
  • 1 pinch of nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Tear off the leaves from the Brussels sprouts one by one, as they won’t be used whole. Then wash and halve the grapes. Blend the pumpkin seeds in a food processor until coarsely ground. For breading, prepare a bowl of flour, one of the beaten eggs, and one of the crushed pumpkin seeds. Now salt and bread the chicken breasts, then add them to the pan. Heat another pan, sauté the cauliflower leaves, and then add the grapes. Just toss them, don’t fry them. Season the Brussels sprouts with salt and pepper, and season with a pinch of nutmeg. When the chicken breasts are done cooking, arrange everything on plates. Croquettes make a good accompaniment.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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