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Chicken breast on pumpkin, pear and ginger vegetables

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Ingredients for 4 servings:

  • 1 Hokkaido pumpkin(s)
  • 2 bulb(s)
  • 1 piece(s) ginger (approx. 5 cm)
  • 4 chicken breast fillets
  • some orange juice
  • 1 egg(s)
  • Flour
  • Breadcrumbs
  • 1 pinch of cardamom
  • salt and pepper
  • some olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

fruity-spicy

Peel, core, and dice the pumpkin and pears. Peel the ginger and chop it in a food processor. Lightly fry the vegetables in a little olive oil. Deglaze with orange juice and season with salt, pepper, and a pinch of cardamom. Sauté for about 20 minutes (check for desired tenderness). Now halve the chicken breast fillets lengthwise and bread them like a classic schnitzel. Fry until golden brown on both sides. Serve with croquettes or duchess potatoes. This dish is perfect on its own, but also perfect for a low-carb diet.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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