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Curry Chicken Breast with Peach and Ham Under Herb and Mustard Hood

5 from 8 votes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 479 kcal

Ingredients
 

  • 4 Thinly sliced ​​chicken breast fillets, approx. 400 g meat
  • 2 tbsp Wheat flour
  • 2 tbsp Sesame oil
  • Salt, colored pepper from the mill
  • 1 tsp Curry powder
  • 0,5 tsp Chilli flakes

For the herb and mustard topping and filling:

  • 8 slices Grilled ham, thinly sliced, e.g. from Herta
  • 2 Peach halves canned, fresh peach peeled in summer
  • 1 tbsp Mustard medium hot
  • 1 tbsp Apricot mustard or fig mustard
  • 2 tbsp Breadcrumbs
  • 2 tbsp Frozen herbs of Provence
  • 1 tsp Forest honey
  • Some salt and colored pepper from the mill
  • 2 Egg Whites
  • 1 tbsp Butter

Instructions
 

  • Rinse off the chicken breast fillets, pat dry and turn in the flour, knock off excess flour. Heat the sesame oil in a pan. Fry the fillets briefly on both sides (approx. 1 minute), season with salt, pepper, chilly flakes and curry powder. Take out and place in a baking dish.
  • Preheat the oven to 180 degrees (top and bottom heat). Drain the peach halves well and cut them into thin wedges, cover the chicken breast fillets with the boiled ham, then spread the peach wedges on top.
  • Mix both types of mustard, breadcrumbs, herbs and honey. Season to taste with salt and pepper. Beat the egg whites very stiffly with the hand mixer. Carefully fold in the mustard mixture, spread the mixture over the chicken breast fillets and smooth out. Spread the butter in flakes on top and bake in the oven for about 15-20 minutes.
  • I served croquettes and a green salad with the remaining peaches, as well as a curry and peanut sauce (not shown in the picture). Of course, everyone can do what they want :-). Recipe for the sauce: Exotic curry peanut sauce

Nutrition

Serving: 100gCalories: 479kcalCarbohydrates: 39.4gProtein: 6gFat: 33.4g
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Written by John Myers

Professional Chef with 25 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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