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🍽️ Chicken Breast with Lemon in Banana Leaves

685 kcal · 30 min · 4 servings

Ingredients

• 250 g cherry tomatoes
• 1 shallot
• 2 garlic cloves
• 5 basil leaves
• 3 mint leaves
• 4 tbsp olive oil
• 2 tbsp lemon juice
• 2 tbsp sour cream (min. 10% fat content)
• 1 pinch ground turmeric
• salt
• 350 g basmati rice
• 200 g snow peas
• 2 tbsp butter
• 1 tbsp sesame oil
• 4 chicken breast fillets (approx. 150 g each)
• 5 tbsp lemon juice
• 1 pinch finely grated untreated lemon zest
• 3 shallots
• 150 g red bell peppers
• 2 red chili peppers
• 5 tbsp peanut oil
• 1 tsp ground turmeric
• 200 ml poultry stock (jar)
• salt
• 4 banana leaves

Instructions

1. 1. Wash the cherry tomatoes and pat them dry.
2. 2. Halve the cherry tomatoes.
3. 3. Peel the shallot and the garlic cloves.
4. 4. Finely dice the shallot and the garlic.
5. 5. Wash the basil and mint leaves.
6. 6. Shake the herbs dry.
7. 7. Finely chop the basil and mint leaves.
8. 8. Mix the olive oil with the lemon juice and the sour cream.
9. 9. Season the oil-cream mixture with turmeric and salt.
10. 10. Mix the tomatoes, the shallot-garlic mixture, and the chopped herbs into the sauce.
11. 11. Season the side dish with salt to taste.
12. 12. Place the side dish in a cool spot.
13. 13. Preheat the oven to 200 degrees Celsius with top and bottom heat.
14. 14. Wash the snow peas.
15. 15. Snap off the ends of the snow peas.
16. 16. Blanch the snow peas in plenty of salted water for 6 to 8 minutes until tender-crisp.
17. 17. Drain the snow peas.
18. 18. Shock the snow peas in cold water.
19. 19. Let the snow peas drain.
20. 20. Wash the chicken breasts.
21. 21. Pat the chicken breasts dry.
22. 22. Rub the chicken breasts with the lemon juice.
23. 23. Rub the chicken breasts with the lemon zest.
24. 24. Cover the chicken breasts.
25. 25. Place the chicken breasts in a cool spot.
26. 26. Peel the shallots.
27. 27. Finely chop the shallots.
28. 28. Wash the bell pepper and the chili pepper.
29. 29. Halve the bell pepper and the chili pepper.
30. 30. Remove the seeds and the white membranes from the bell pepper and the chili pepper.
31. 31. Cut the bell pepper into thin strips.
32. 32. Cut the chili pepper into thin strips.
33. 33. Heat the peanut oil in a small pan.
34. 34. Sauté the shallots in it until translucent.
35. 35. Add the bell pepper, the chili, and the turmeric.
36. 36. Sauté the vegetables briefly.
37. 37. Deglaze the vegetables with the poultry stock.
38. 38. Season the sauce with salt.
39. 39. Let the sauce simmer for 5 minutes.
40. 40. Cover the rice with 750 milliliters of salted water.
41. 41. Bring the water to a boil.
42. 42. Let the rice swell on low heat for approx. 20 minutes.
43. 43. Distribute 4 banana leaves on a baking sheet.
44. 44. Place the chicken breasts on the banana leaves.
45. 45. Close the ends of the banana leaves.
46. 46. Pour the onion mixture (sauce) over the chicken breasts.
47. 47. Braise the chicken in the preheated oven for 15 to 25 minutes.
48. 48. Toss the snow peas in the hot butter shortly before serving.
49. 49. Add the sesame oil.
50. 50. Heat the snow peas.
51. 51. Season the snow peas with salt.
52. 52. Plate the chicken breast in the banana leaf.
53. 53. Serve the chicken with the rice.
54. 54. Serve the chicken with the snow peas.
55. 55. Serve the chicken with the tomatoes.
56. 56. Serve the dish with a chilled beer.

Nutrition per serving

• kcal: 685
• Protein: 42 g · Fett/Fat: 38 g · Carbs: 52 g