Baked chicken breast fillet on carrots, onions and vegetables

Ingredients for 2 servings:

• 300 g chicken breast fillet(s)
• 3 large carrots
• 1 onion(s), red
• 1 tbsp mustard
• 150 g cream cheese, possibly herb cream cheese
• 1 egg yolk
• salt and pepper
• 75 ml vegetable stock

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Preheat the oven to 200°C. Heat oil in a pan. Wash the chicken breast fillet and pat dry. Finely chop the carrots and onion. Mix the mustard with salt and pepper, rub it into the meat, and brown it in the pan on all sides. Then add the carrots and onions and fry gently with the lid closed at medium heat until the carrots have softened slightly. Season the vegetables with salt and pepper, then place them in a baking dish with the meat. Season the cream cheese with salt and pepper, beat with the egg yolk until smooth, and brush it over the meat. Carefully pour the vegetable stock over the carrots around the edge. Bake the dish in the oven for about 10 minutes. Serve with potatoes, mashed potatoes, salad, or fresh bread.