John Myers
Contents
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Ingredients
- 2 Discs Sandwich toast
- 50 g Parmesan
- 4 tbsp Butter
- 40 g Mustard
- 2 tbsp Honey, liquid
- 5 tbsp Cooking oil
- 4 piece Organic chicken breast fillets
- Salt pepper
- Sweet paprika powder
- 1 bunch Spring onions
- 1 bunch Radish
- 300 g Ribbon noodles wide
- 450 ml Vegetable broth
- 125 g Double cream cheese
- 4 Stems Parsley
Instructions
- Coarsely chop the sandwich toast in the universal chopper. Grate the Parmesan cheese. Melt the butter and mix with the bread, Parmesan, mustard and honey. Heat 3 tablespoons of oil and stir-fry the chicken breast fillets for about 8 minutes. Season with salt, pepper and paprika.
- Wash and clean the spring onions and cut into rings. Wash, clean and halve the radishes, except for 2 pieces for garnish. Place the meat on a parchment-lined baking sheet. Spread the bread mixture on top and press down lightly. Bake in a preheated oven at 175 degrees (convection: 150 degrees) for 12-15 minutes.
- Prepare the pasta according to the instructions on the packet. Heat 2 tablespoons of oil in a pan, fry the spring onion rings and halves of radish in it, season and remove. Deglaze the roasting set with the broth, bring to the boil and stir in the cream cheese, bring to the boil again. Season the sauce with salt and pepper.
- Drain and drain the pasta. Chop the parsley. Add the pasta with half of the parsley and radish and spring onion mixture to the sauce and heat briefly. Keep warm.
- Take the meat out of the oven and let it rest for 1-2 minutes. Halve the remaining radishes with the greens. Arrange the meat with the noodles and sprinkle with the remaining parsley. Garnish with the radish halves.
