Chicken breast fillet with zucchini crust

Ingredients for 4 servings:

• 4 chicken breast fillets
• 1 zucchini, finely grated
• 2 slices of fresh, finely chopped toast
• 2 eggs
• some stalks of parsley, chopped
• 1 dashes lemon(s)
• e.g. mustard
• salt and pepper
• some olive oil

Instructions

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

Easy oven preparation with a sophisticated effect

Rinse the chicken breast fillets under cold water, pat dry with kitchen paper, and trim if necessary. If you like and have time, marinate them in olive oil for about an hour to make them even more tender. Combine the finely grated zucchini, chopped toast, and eggs with the remaining ingredients in a bowl, season to taste, and mix. Add oil to a hot, non-stick pan and briefly fry the fillets on both sides over high heat until lightly browned. Season with salt and pepper. Then remove and place in a baking dish. Spread with the zucchini paste and press down lightly. Cook in a preheated oven at 150°C for about 15 minutes. The cooking time can vary depending on the thickness of the chicken. If in doubt, cut one after 15 minutes. Place the chicken in the oven at 220°C on the grill for the last few minutes until the crust is lightly browned. Serve with ajvar, green salad, and baguette.