in

Poultry: Chicken Schnitzel Under Tomato and Sheep Cheese Cover

5 from 2 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 204 kcal

Ingredients
 

  • 500 g Chicken breasts
  • 2 tablespoon Olive oil
  • 2 Branches Rosemary fresh
  • 2 Branches Fresh oregano
  • 1 Knife point Red chilli flakes
  • 0,5 teaspoon Black pepper from the mill
  • 2 piece Garlic cloves chopped
  • 200 g Sheep milk cheese
  • 15 piece Date tomatoes

Instructions
 

  • Remove fat and tendons from the chicken breasts, cut into thin slices and place in a freezer bag.
  • Mix the olive oil with half of the fresh and chopped herbs, add the chopped clove of garlic, chilli flakes and pepper and pour this marinade over the meat and distribute it well. Close the bag and let the meat marinate for about 3 - 4 hours.
  • Heat a coated pan and WITHOUT adding fat - that's already included in the marinde - sear the meat slices one after the other from both sides.
  • Preheat the pipe to 200 degrees.
  • Crumble the sheep's cheese, halve the tomatoes, cut out the "green" and stir everything together with the remaining chopped herbs and a tablespoon of olive oil.
  • Layer the seared meat in a baking dish and cover with the cheese mixture.
  • Now bake the whole thing in the preheated oven for about 10-15 minutes.
  • Take out and serve on preheated plates. We had baked potatoes and fried green asparagus with it.

Nutrition

Serving: 100gCalories: 204kcalCarbohydrates: 0.8gProtein: 19.8gFat: 13.5g
Avatar photo

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Asparagus Cooked in Blood Orange Stock

Asparagus Wild Garlic Soup