Chicken Breast Fillet with Fennel Vegetables in Parchment Paper

Wash the chicken breast fillets and pat dry with kitchen paper. Clean the fennel bulbs, remove the stalk, quarter and cut into fine strips. Peel the carrot with the peeler, scrape with the vegetable blossom scraper / peeler 2 into 1 decorating blade and cut into thin carrot blossom slices (approx. 1 mm thick) with the vegetable slicer. Clean the celery, cut into thin slices and cut the thin slices into small diamonds or strips. Peel and halve the onions and cut into thin rings. Peel and finely dice the ginger. Peel the garlic cloves and cut into fine slices. Clean / core the chilli pepper, wash, halve lengthways and cut into fine rings. Squeeze the lemon and mix with olive oil (1 tbsp), liquid honey (1 tbsp), salt (½ teaspoon) and pepper (½ teaspoon). Spread the vegetables (fennel, carrot, celery, onion, chilli pepper, ginger and garlic) on 2 baking paper brats, place the chicken breast fillets on top and cover a little with the vegetables. Spread / drizzle the marinade over it and fold up the baking paper and roll up at the ends (if necessary, close / tie the ends with a kitchen tape). Bake / bake in the preheated oven at 175 ° C for about 25 minutes and serve in baking paper sprinkled with parsley.