Chicken wrapped in carrots

Chicken wrapped in carrots

The sweetness of the carrots envelops the softness of the chicken breast. The dressing with apple cider vinegar and the combination with formentino and celeriac are delicious. try also this croque monsieur and croque madame recipe too.

Ingredients

Small meal For 4 people

2 large carrots

2 large yellow carrots

2 chicken breasts of approx. 150 g

2 tablespoons of rapeseed oil

salt

pepper

sweet paprika

Salad

50 g of celeriac

1 pinch of salt

2 tablespoons of apple cider vinegar

4 tablespoons of hazelnut oil

pepper

50 g of formentino

Freind's kitchen recipes, Burratina on corn cream.

How to proceed

Preparation:

ca. 20 minutes

Cooking:

ca. 40 minutes

Total time:

1 h

Preheat the oven to 80 ° C. Obtain thin tongues from both varieties of carrot with the appropriate grater. Halve the chicken breasts lengthwise and grease them with half the oil. Season with salt, pepper and paprika. Wrap each piece of chicken alternating between an orange and a yellow carrot tongue. Cook the chicken in the center of the oven for approx. 40 minutes. Take the chicken out of the oven and brown it in the remaining oil for approx. 3 minutes.

For the salad, grate the celeriac into strips. For the sauce, mix the salt with the apple cider vinegar until the salt has completely dissolved. Incorporate the oil and season with pepper. Season the formentino and the strips of celeriac with the sauce and serve the chicken with the salad. You may be interested to read about lemon cultivation Blogpost/ spinach cutlets recipe.

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