John Myers
Poultry: Chicken Breast on Vegetables from Roasting Tube
The perfect poultry: chicken breast on vegetables from roasting tube recipe with a picture and simple step-by-step instructions.
the dip – without pictures
- 1 piece Broccoli
- 3 piece Carrots
- 1 piece Kohlrabi fresh
- 200 g Beans, fresh
- 1 piece Fresh onion
- 3 tablespoon Extra virgin olive oil
- 1 teaspoon Grained vegetable broth *
- 2 Branches Fresh thyme
- 3 piece Garlic cloves
- Salt and pepper
- 2 tablespoon Yogurt
- 100 g Cream cheese
- 1 bunch Chives
- Salt and pepper
- Remove tendons and fat from the chicken breasts. Pepper and salt on both sides.
- Peel / clean the vegetables and cut / cut into bite-sized pieces. Put everything in a roasting bag.
- Peel and finely chop the garlic cloves. Mix the olive oil with the torn leaves from the thyme sprigs, garlic, salt and pepper and pour over the vegetables. Mix well.
- Place the meat on top of the vegetables and seal the bag. Not very tight so that the hot air can escape.
- Now place the bag on a baking sheet and let everything cook at 180 degrees for about 40 minutes.
- Be careful when cutting open the bag, as hot steam could escape.
- Arrange the meat and vegetables on a preheated plate. A baguette or rice is ideal as a side dish.
- Mix the yoghurt, cream cheese and chive rolls, season with salt and pepper and serve as a dip with the meat.
- The meat doesn’t look that great, but it’s soft as butter and just tastes good.
- * Link to spice mixes: Granulated vegetable broth
Facebook Comments