John Myers
Baked Chicken Butterfly >>
The perfect baked chicken butterfly >> recipe with a picture and simple step-by-step instructions.
- 2 piece Chicken breast fillets
- 1 tbsp Olive oil
- Salt
- Colorful pepper from the mill
- 1 Zucchini
- 2 Discs Boiled ham
- 6 piece Tomatoes
- 1 Lemon
- 100 g Creme fraiche Cheese
- 75 g Provolone piccante
- Wash the chicken breast, pat dry and cut open like a butterfly steak. Heat the oil in an ovenproof pan and fry the chicken fillets well on both sides. In the meantime, wash the zucchini and cut into thin slices (if necessary). Wash the tomatoes as well and cut into slices at an angle.
- Preheat the oven to 240 ° C. Salt and pepper the chicken fillets and fan-out with the zucchini slices. Now a slice of boiled ham on top and the tomato slices on top. Wash lemon very hot, dry and tear zest.
- Cut some of the zest into small pieces and place on top of the tomatoes. Season again with salt and pepper. Cut the provolone into thin strips and cover the fillets with them. Now put it in the tube for about 10 minutes (be careful not to get the cheese too dark)
- We had “hearty potatoes from the country” (see my KB) which are also called Country Potatos in modern German. They could go straight into the tube.
- When the meat is good, take it out of the pan, cover it briefly with foil and keep it warm. Add the crème fraîche to the frying stock, add the finely chopped lemon zest and season again with salt and pepper. Briefly bring to the boil. Serve with the fillets and the potato wedges. Scatter the remaining zest on top.
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