John Myers
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Ingredients
For the marinade:
- 0,5 Diced onion red
- 1 large Garlic clove chopped
- 2,5 tbsp Sesame oil
- 2 tbsp Peanut cream
- 4 turns Black pepper from the mill
- 2 tsp Spanish paprika powder, smoked
- 1 tsp Harissa seasoning mix
- 350 g Chicken breast fillet
For the feta and pear topping:
- 0,5 Leek
- 3 large Mushrooms brown
- 0,5 Red Onion
- 2 tbsp Vegetable oil
- Salt, colored pepper from the mill
- 3 tbsp Freshly squeezed lemon juice
- 100 g Feta
- 1 Pear
- 1 Egg
- 2 tbsp 8-herb mixture frozen
- 2 tbsp Ground hazelnuts
- 1 tbsp Breadcrumbs
- 1 tsp Garam Masala
- 1 tsp Sweet paprika
- 1 pinch Chili powder
- 1 pinch Pimento
- 1 pinch Lemon pepper
Instructions
- For the marinade, mix onion and garlic cubes, oil, peanut cream and spices to a paste. Rinse the chicken breast, pat dry, remove fat and tendons. Halve once in width and mix thoroughly with the marinade. Cover and leave to steep in the refrigerator for about an hour.
- In the meantime, clean and wash the leek and cut into fine rings. Clean and finely dice the mushrooms. Peel the onion and cut into cubes. Heat the oil in a pan and fry the vegetables in it. Season with a little salt, pepper and 2 tablespoons of lemon juice. Continue frying for approx. 5 minutes, then allow to cool completely.
- Preheat the oven to 180 degrees (top and bottom heat). Finely mash or grate the feta, transfer to a bowl. Peel the pear, cut out the core and dice the pear. Add to the feta cheese and drizzle with the remaining lemon juice. Add egg, herbs, hazelnuts, breadcrumbs and spices, mix roughly.
- Add the cooled vegetables to the feta mixture and stir everything well until a homogeneous mass is formed, season again with salt and pepper, let it steep for a moment.
- Heat a pan and briefly sear the chicken breast fillets on all sides, add a little salt (no further addition of oil is necessary). Take out, put in a baking dish. Cover all around with the feta mixture and press down. Bake in the oven for about 25-30 minutes and serve.
- I served it with coconut rice thalers, a green salad with orange fillets and a mango and peanut dip. Recipes for the coconut rice thalers and the dip in my KB.
- Side dishes: Crispy coconut rice thalers
- Spicy mango and peanut dip
Nutrition
Serving: 100gCalories: 263kcalCarbohydrates: 6.3gProtein: 17gFat: 18.8g
