🍽️ Juicy Chicken with Colorful Pepper and Pineapple Gratin

Name: Juicy Chicken with Colorful Pepper and Pineapple Gratin
Total time: 30 min
Yield: 4 servings
Ingredients: 4 chicken breast fillets; 2 tbsp lemon juice; 250 ml apple juice; 1 small pineapple; 1 large onion; bell peppers (1 red and 1 yellow each); salt; pepper (from the mill); 2 tbsp ghee; 4 tbsp breadcrumbs; 0.5 tsp curry; 2 tbsp crème fraîche; 1 tbsp whipping cream; 5 tbsp Emmental (finely grated); chive rolls (to sprinkle)

580 kcal · 30 min · 4 servings

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Ingredients

4 chicken breast fillets
2 tbsp lemon juice
250 ml apple juice
1 small pineapple
1 large onion
bell peppers (1 red and 1 yellow each)
salt
pepper (from the mill)
2 tbsp ghee
4 tbsp breadcrumbs
0.5 tsp curry
2 tbsp crème fraîche
1 tbsp whipping cream
5 tbsp Emmental (finely grated)
chive rolls (to sprinkle)

Instructions

1. Mix lemon juice and apple juice in a bowl.
2. Place the chicken breast fillets into the juice mixture.
3. Let the meat marinate for about one hour.
4. Peel the pineapple thoroughly.
5. Cut the pineapple into quarters and remove the hard core.
6. Cut the pineapple flesh into small cubes.
7. Wash the peppers and cut them in half lengthwise.
8. Remove the seeds from the peppers.
9. Cut the peppers into small pieces.
10. Peel the onion.
11. Cut the onion in half lengthwise.
12. Cut the onion halves into thin wedges.
13. Take the chicken breast out of the marinade.
14. Pat the meat dry with a kitchen towel.
15. Season the chicken with salt and pepper.
16. Heat butter in a pan.
17. Fry the chicken breast in the hot butter.
18. Fry each side for about one to two minutes until golden brown.
19. Remove the fried meat from the pan.
20. Add the pineapple, onions, and peppers to the frying fat.
21. Sauté the vegetables briefly.
22. Season the vegetables with salt and pepper.
23. Lightly grease a baking dish.
24. Place the vegetables into the prepared dish.
25. Place the fried chicken on top of the vegetables.
26. Mix breadcrumbs with crème fraîche.
27. Add grated cheese to the mixture.
28. Stir in cream.
29. Add curry powder.
30. Season the mixture with salt and pepper.
31. Distribute the breadcrumb mixture evenly over the meat.
32. Take one cup of the original marinade.
33. Pour the marinade over the dish.
34. Preheat the oven to 200 degrees.
35. Place the dish in the preheated oven.
36. Gratin the dish for about 20 minutes.
37. Chop chives finely.
38. Sprinkle the finished dish with chives.
39. Serve the chicken hot.

Nutrition per serving

kcal: 580
Protein: 42 g · Fett/Fat: 28 g · Carbs: 38 g