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

Rainer Sass

Press
PDF




+

persons)

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.


THE! | air date | 21.01.2022


  • cooking school
  • product knowledge
Indian curry chicken with chapati served on a plate.  © Fernsehmacher GmbH Photo: Markus Hertrich
Toasted baguette with duck breast, orange fillet and lamb salad laid out on a plate.  © NDR/Fernsehmacher GmbH Photo: Markus Hertrich
Casserole with turkey leg on vegetables.  © NDR Photo: Claudia Thimmann
Bowl of chicken salad with radicchio and grapefruit © NDR Photo: Claudia Timmann
A plate of chicken and beans in curry sauce.  © NDR Photo: Claudia Thimmann
Two chicken meatballs on mashed potatoes and parsnips.  © NDR Photo: Claudia Thimmann
Tagliatelle with diced chicken, mushrooms and lovage on a white plate © NDR Photo: Dirk Luther
Lemon chicken with mushrooms, carrots and sauce on a light plate © NDR Photo: Florian Kruk
Chicken kebab and quinoa tabbouleh on a white plate © NDR Photo: Florian Kruk
  • Energy balls with beets
  • Tofu scrambled eggs with tomatoes and arugula
  • Trout from grayling with potato puree with herbs
  • Pizza with cream cheese and strawberry salad
  • Pancakes with rhubarb and yogurt ice cream
  • Asparagus with a mini omelette
  • Breaded asparagus with parsley pesto and Asian mayo
  • Asparagus salad with strawberries and feta cheese
  • Asparagus rolls and ham from the oven
  • Vegan Tofu Asparagus Salad
  • Trout from grayling with potato puree with herbs
  • Pizza with cream cheese and strawberry salad
  • Pancakes with rhubarb and yogurt ice cream
  • Asparagus with a mini omelette
  • Breaded asparagus with parsley pesto and Asian mayo
  • Asparagus rolls and ham from the oven
  • Vegan Tofu Asparagus Salad
  • Stewed cabbage with shrimp
  • Asparagus and potato soup with baked pears
  • Stewed asparagus with chicken breast in breading




Press
PDF

.

Leave a Comment

Your email address will not be published.