Chicken with goat cheese in puff pastry on tomato, chili, and raspberry ragout and almonds

Ingredients for 2 servings:

• 300 g chicken schnitzel
• 1 pack of puff pastry, 275 g, from the refrigerated section
• 120 g goat’s cheese
• 2 garlic cloves
• 1 tbsp thyme, dried
• some salt
• 550 g cherry tomatoes
• 125 g raspberries, fresh
• 10 g ginger root
• 5 g chili pepper(s), frozen
• 1 m.-large onion(s), red
• 3 tbsp tomato paste
• 30 g raw cane sugar
• 2 tbsp balsamic vinegar, dark
• some basil leaves
• 1 tsp, leveled vegetable stock powder
• 2 tbsp olive oil
• n. B. Salt
• 25 g almond sticks
• 15 g butter

Instructions

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

Wash the tomatoes and cut into pieces. Peel and finely dice the onion. Peel the garlic. Peel and finely dice the ginger. Wash the chicken cutlets and, if necessary, flatten the thicker parts slightly so that the cutlets are of even thickness. Lightly salt the meat. Mix the goat’s cheese with the thyme and grate in the fresh garlic. Spread the mixture onto the chicken cutlets. Unroll the puff pastry and cut it in half crosswise. Then cut strips about 4 cm wide. Place these strips slightly overlapping and scallop over the meat, leaving some pastry hanging over on both sides. Press the dough down slightly, then turn the entire piece over, fold in the overhanging edges, and turn it over again. Place the pieces of meat on a baking tray lined with baking paper and bake at approximately 200°C (fan oven) for about 20-25 minutes, depending on the oven type. In the meantime, heat the olive oil in a pan and sauté the ginger, onion, and chili pieces for about 1 minute. Then add the tomato paste and raw cane sugar and mix briefly. Sprinkle in the vegetable stock powder and mix. Now add the tomato pieces to the pan along with the raspberries and simmer over medium heat until the meat is cooked in the oven. Towards the end, toast the buttered almonds in a small pan. Let the butter foam and toast the almond slivers over medium heat until they have taken on a nice color and are fragrant. When the meat is done, remove the ragout from the heat, add the torn basil leaves and balsamic vinegar, and season with salt if necessary. Arrange the ragout on a plate, place the meat on top, and pour the toasted buttered almonds over everything. Notes: Since chicken schnitzels are thinner than whole chicken breast fillets, the meat will cook in the oven without frying. Spreading the goat cheese cream on top is also easier than stuffing thicker fillets. The overlapping puff pastry layer also prevents any filling from leaking out. The raspberries in the ragout add a tart, fruity flavor that pairs well with the goat cheese. Chili and ginger provide the necessary heat.