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🍽️ Crispy Chicken Breast with Cheese Crust and Fresh Vegetables

505 kcal · 30 min · 4 servings

Ingredients

• 4 chicken breast fillets
• 2 tbsp vegetable oil
• 4 slices Emmental cheese
• 1 bunch spring onions
• 4 carrots
• 0.5 celery
• 1 tbsp wine vinegar
• 4 tbsp vegetable oil
• salt
• pepper (from the mill)
• butter (for the dish)

Instructions

1. 1. Rinse the chicken breast under cold water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Season the chicken pieces generously with salt and pepper.
4. 4. Heat oil in a pan and sear the breast pieces over high heat.
5. 5. Cook each piece for 4 minutes on one side.
6. 6. Turn the pieces and cook for another 4 minutes on the other side.
7. 7. Place the pre-fried meat into a lightly greased baking dish.
8. 8. Preheat the oven to 175 degrees Celsius.
9. 9. Bake the chicken in the preheated oven for 10 minutes.
10. 10. After baking, place a slice of cheese on each piece of meat.
11. 11. Broil the dish for another 3 to 5 minutes in the oven.
12. 12. Remove the chicken as soon as the cheese has melted.
13. 13. Trim the spring onions and remove the ends.
14. 14. Wash the spring onions thoroughly.
15. 15. Cut the spring onions into coarse rings.
16. 16. Peel the celery stalks and the carrots.
17. 17. Cut the peeled vegetables into batons.
18. 18. Bring water to a boil in a pot and add salt.
19. 19. Blanch the vegetables in batches for 5 minutes in the boiling salted water.
20. 20. Remove the vegetables from the water and let them drain well.
21. 21. Whisk together vinegar, oil, salt, and pepper to make a marinade.
22. 22. Drizzle the drained vegetables with the marinade.
23. 23. Arrange the marinated vegetables on a large platter.
24. 24. Place the baked chicken breast on top of the vegetables.
25. 25. Garnish the finished dish with fresh tarragon leaves.

Nutrition per serving

• kcal: 505
• Protein: 55 g · Fett/Fat: 26 g · Carbs: 12 g