Mecklenburg Chicken Breast

Make a marinade from the oil and the finely weighed herbs, with a rather thick consistency so that the herbs stick to the meat later.

Wash and pat dry the breasts, then gently loosen the skin all over. This works best if you slide your thumb sideways between the flesh and skin and lift it off piece by piece. Carefully cut with a knife at the firmly grown areas. Put the skin aside.

Then separate the meat from the bone in one piece, if possible. It's a bit fiddly, but it works fine with a sharp knife. Now pepper and salt the meat well on both sides and brush vigorously with the herb marinade. Then shape it into half a ball, simply pushing the sides under. Stretch the prepared skin over the hemisphere, tamp the ends of the skin. Season again with salt and pepper and spread the rest of the marinade on top.

Cook in a preheated oven (180-200 ° C) until the skin is crispy brown, cover with baking paper and cook for approx. 05-15 minutes, depending on the size.

In the meantime, wash and halve the chicory, now remove the stalk generously (bitter) and cook the halves in boiling water with salt and lemon juice for about 30 minutes. Now melt half of the butter in a pan / casserole, add the drained chicory, season with salt and sauté briefly.

Brown the remaining butter with breadcrumbs and pour over the chicory (well seasoned with freshly grated nutmeg). If necessary, dissolve the frying stock with a little water and distribute it over the chicken breasts. Serve this with the finished chicory and some fresh salad. This goes well with rice or boiled potatoes. If you like, you can add a bechamel sauce to these.