John Myers
Contents
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Ingredients
- 2 Chicken breasts = 2 halves of chicken breasts
- 3 Fennel bulbs with green
- 1 cup Lactose-Free cream
- 1 tsp Grated mozzarella
- Salt, white pepper
- 1 tsp Rapeseed oil
- 1 tsp Spelt flour
Instructions
- Wash the chicken breasts, pat dry, season with salt and pepper and dust with a little flour
- Heat the fat in a pan and fry the chicken breasts on each side for about 5-7 minutes, then place in aluminum foil and set aside
- While the chicken breasts are frying: Halve the fennel bulbs slowly, remove the stalk and cut into strips (keep the fennel greens, will be used later!)
- Preheat the oven to 175 ° convection
- Let the fennel strips sweat in the frying fat of the chicken breasts, season with salt and pepper and then deglaze with cream. Finely chop half of the fennel greens and add. Cover and cook for about 10 minutes
- Put the chicken breasts in an ovenproof dish, then pour the steamed fennel and cream mixture over it and sprinkle with mozzarella.
- Put in the oven for about 10-15 minutes until the fennel-cream-cheese mixture is nicely browned. Now finely chop the remaining fennel greens and garnish the finished dish with it.
Nutrition
Serving: 100gCalories: 192kcalCarbohydrates: 1.4gProtein: 2.1gFat: 20.1g
