in Recipes

Chicken breast with vegetables

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Ingredients for 8 servings:

  • 8 large chicken breasts
  • 2 large potatoes
  • 2 large carrots
  • 1 large zucchini
  • 1 large onion(s)
  • 2 cups of crème fraîche with herbs, approx. 200 g each
  • 1 bag of grated cheese, approx. 200 g
  • 200 ml milk

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 25 minutes

Wash or peel the vegetables and slice them using a spiralizer, then place them in a bowl. Add the crème fraîche with herbs and 200 ml of milk, and season everything with salt and pepper. Split the chicken breasts along the side (fry them if they’re too thick) and season with salt, pepper, and paprika. Place the chicken breasts on a prepared baking sheet and spread the vegetable mixture on top. Place in a preheated oven at 200°C (top/bottom heat) for 30 minutes. Then spread the cheese on top and bake for another 20 minutes, until crispy. Serve with a seasonal salad.

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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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