John Myers
Contents
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Ingredients
- 2 Corn chicken breasts a about 200 g
- 120 g Broad beans blanched
- 120 g Carrots, peeled, peeled
- 120 g Broccoli fresh, cleaned, florets blanched
- 1 Leek, cleaned, cut into 3 cm pieces
- 1 Yellow pepper, peeled, pitted, cut into pieces
- 10 Cherry tomatoes
- 120 g Brown mushrooms, cleaned
- 75 ml Chicken broth
- 1 Strips of an untreated lemon
- 1 Garlic clove peeled and bumped
- 1 tsp Powdered sugar
- Chili salt
- Vanilla salt
- Bio lemon zest
- 3 tbsp Extra virgin olive oil
- 3 tbsp Butter
- 1 tbsp Vegetable oil
- 0,5 tsp Coriander seeds
- 0,5 tsp Cumin
- 5 Crushed cardamom pods
- 1 pinch Ground cinnamon
- 2 tbsp Old sherry vinegar
- 4 tbsp Lemon olive oil
- Sugar
- 1 Red chilli pepper
Instructions
- Chicken breast in a tablespoon. Fry the olive oil on both sides until golden brown. Preheat the oven to 100 degrees. Peel and pencil the brocoli stems that have accrued.
- Melt the powdered sugar in a pan over medium heat. Gently sweat the paprika pieces, carrot and broccoli sticks in it. Add the leeks. Deglaze with the broth. Add the lemon wedge and garlic, cover and let simmer for about 5-6 minutes. Lemon and garlic Strain the vegetables and collect the stock. Beat with vinegar, olive oil and lemon to a vinaigrette. Season with salt, pepper and a pinch of sugar.
- Fry the mushrooms with tomatoes in two tablespoons of olive oil over medium heat. Season with vanilla salt and lemon zest. Mushrooms, tomatoes, blanched beans, broccoli florets and steamed vegetables in an ovenproof dish and mix. Drizzle with the vinaigrette, if necessary, with salt and Pepper to taste. Put vegetables in the oven. Place the chicken breasts on a wire rack and cook until juicy in about 6 minutes.
- Heat the butter with vegetable oil and briefly toss the coriander, cumin, cardamom, chilli pepper and cinnamon in it. Roll the cooked chicken breast in it, remove and cut into slices, serve on the lukewarm salad, season the meat with chilli salt and drizzle with the butter. Serve with melted potatoes .
Nutrition
Serving: 100gCalories: 648kcalCarbohydrates: 4.1gProtein: 0.5gFat: 71.2g
