John Myers
Chicken in Bed of Vegetables with Herb Crust
The perfect chicken in bed of vegetables with herb crust recipe with a picture and simple step-by-step instructions.
- 2 piece Chicken breast fillet
- 4 piece Garlic cloves chopped
- 2 piece Fresh onions
- 1 piece Chilli red habanero
- 1 small Savoy heart
- 1 piece Sliced carrots
- 3 piece Peeled tomatoes
- 1 piece Leek
- 8 piece Prunes
- 1 handful Bean sprouts
- 40 g Grated ginger
- 1 piece Yellow
- 1 tbsp Nam Pla sauce
- 1 tbsp Soy sauce light
- 4 tbsp Olive oil
- 1 tbsp Lime fruit juice
- 1 tbsp Mustard medium hot
- 1 tsp Tarragon spice
- 1 tbsp Butter
- 250 ml Béchamel sauce
- 100 ml Whipped cream 30% fat
- 1 Cup Red wine medium quality wine
- 50 g Grated Parmesan
- 100 g Breadcrumbs
- 0,5 bunch Chopped parsley
- 0,5 tsp Ground turmeric spice
- Salt
- Pepper
- Cut the chicken breasts lengthways into approx. 1 cm long strands.
- Put the fish sauce in a bowl along with half a cup of red wine, soy sauce, lime juice and turmeric.
- Put in the meat strips, as well as the pitted and cut chilli, 2 of the chopped garlic cloves and the minced prunes, covered and leave to marinate for 3 hours.
- Put half of the olive oil in a pan and sauté the vegetables, cut into slices and rings, starting with the carrot and onion.
- Now put the vegetables in a baking dish greased with butter and sprinkle with the bean sprouts.
- The gel slices are now removed from the marinade, stripped well, dried with kitchen paper, wrapped into meat rolls and each fixed with a toothpick.
- In the now free pan, add one tablespoon of olive oil to fry the poultry rolls on both sides.
- Use the egg yolk, cream, bechamel sauce, mustard, Parmesan cheese and the rest of the red wine to rinse out the béchamel sauce and make the sauce for the casserole.
- Now take the pre-cooked poultry rolls out of the pan, place them in the prepared casserole dish with the vegetables, pour the sauce over them and place in the tube preheated to 200 ° C top / bottom heat for 15 minutes.
- Process the breadcrumbs with the remaining marinade, the finely chopped parsley and the remaining olive oil into a herb crust, place on the pre-cooked casserole and cook for another 10 minutes with the infrared grill switched on.
- We had wok noodles as a side dish, but rice would also go great!
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