Recipe “Warm vegetable and fruit salad with fried chicken breast” | NDR.de – Guide

Ingredients:

• 
  250
  
  

  Jr
  
  
  

  multivitamin juice
  

• 
  1
  
  
  
  
  
  

  Apple
  

• 
  1
  
  
  
  
  
  

  pear
  

• 
  1
  
  
  
  
  
  

  persimmon
  

• 
  1
  
  
  
  
  
  

  avocado
  

• 
  1
  
  
  
  
  
  

  Red onion
  

• 
  1
  
  
  
  
  
  

  Red pepper
  

• 
  1
  
  
  
  
  
  

  yellow pepper
  

• 
  
  
  
  
  

  olive oil
  

• 
  0.5
  
  

  Federation
  
  
  

  chives and onions
  

• 
  1
  
  

  email
  
  
  

  Raspberry vinegar
  

• 
  1
  
  

  email
  
  
  

  walnut oil
  

• 
  1
  
  
  
  
  
  

  organic lemon
  

• 
  4
  
  
  
  
  
  

  (skinless) chicken breast fillet
  

• 
  4
  
  

  toes
  
  
  

  garlic
  

• 
  
  
  
  
  

  clarified butter
  

• 
  1
  
  

  department
  
  
  

  rosemary
  

• 
  1
  
  
  
  
  
  

  chili pepper
  

• 
  
  
  
  
  

  salt
  

• 
  
  
  
  
  

  pepper
  

Heat the multivitamin juice in a saucepan and reduce to a few tablespoons. Keep moving the whisk.

Wash and dry the apple, pear and persimmon, cut into small pieces or slices with the peel. Peel the pepper and red onion and also cut them into strips. Peel the avocado, remove the stone and cut the pulp into large cubes.

Heat olive oil in a pan and briefly fry the prepared ingredients. Season with salt, pepper and a little sugar. Then add the prepared juice. Let everything boil for a few minutes. Fruits and vegetables should still be al dente. Cut the onion into strips about 4-5 cm long and mix with the other ingredients. Season to taste with vinegar, nut oil, lemon zest and lemon juice. Finally, add the avocado.

Place the chicken breast fillets between the foil and flatten to a thickness of about 1 cm. Squeeze the garlic cloves. Heat clarified butter and olive oil in a pan and fry the chicken breast fillet on both sides until golden brown. Add the garlic, rosemary and chilies. Reduce the heat to medium and cook the chicken breasts for about 1-2 minutes on each side. Spray the pan with the juice from time to time.

innings:

To serve, put vegetables and fruits on plates. Place the baked chicken breasts on top, sprinkle with finely chopped rosemary needles and decorate with garlic and chili.

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