Juicy chicken breast fillets from the oven

Ingredients for 4 servings:

• 4 chicken breast fillets
• 4 onions
• 200 ml vegetable stock
• 1 chili pepper(s)
• salt and pepper
• Paprika powder, sweet
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

juicy, crispy and varied

Preheat the oven to 160°C (convection oven). Wash the chicken breast fillets and pat dry with kitchen paper. Season with sweet paprika, salt, and pepper on both sides and fry in a pan with a little oil at medium heat. Slice the onions into thin rings, as well as the chili pepper. Arrange both in a greased casserole dish and just cover with the broth. Then place the chicken breast fillets on top, resting on the onions. Place in the oven for about 15-20 minutes (depending on thickness). The evaporating liquid prevents the chicken from drying out as quickly and still stays crispy because it’s not cooking in the broth. Serve with salad or vegetable rice. Tip: The “bed” for the chicken can be varied endlessly. You can use spring onions, strips of bell pepper, fennel, various herbs such as rosemary or sage, lemon slices, and much more…