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🍽️ Crispy Chicken with Herb Filling

451 kcal · 30 min · 4 servings

Ingredients

• 4 chicken breast fillets approx. 140 g (with skin)
• 6 sprigs rosemary
• 2 stems sage
• 5 stems thyme
• salt
• pepper (from the mill)
• 2 tbsp butter
• 8 carrots
• 8 parsley roots
• 2 garlic cloves
• 250 ml poultry stock
• 0.5 tsp peppercorns
• 0.5 tsp juniper berries

Instructions

1. 1. Preheat the oven to 160 degrees Celsius. Select the top and bottom heat setting.
2. 2. Rinse the chicken breasts briefly under cold running water. Pat them completely dry with a kitchen towel.
3. 3. Carefully separate the skin from the meat in the center. Ensure the skin remains attached at the edges to act as a holder.
4. 4. Wash the fresh herbs under cold water. Shake off excess water and pluck the leaves from the stems.
5. 5. Roughly chop about half of the herbs. Gently push the chopped herbs under the lifted skin.
6. 6. Season the chicken breasts all over with salt and pepper.
7. 7. Heat butter in a heatproof, non-stick pan. Fry the chicken breast on the skin side until golden brown.
8. 8. Turn the meat briefly and fry it on the other side as well. Remove the breasts from the pan.
9. 9. Peel and clean the vegetables. Cut them into large pieces.
10. 10. Taste the dish one last time before serving.
11. 11. Cut the chicken breast into bite-sized pieces. Serve them together with the prepared vegetables.

Nutrition per serving

• kcal: 451
• Protein: 58 g · Fett/Fat: 12 g · Carbs: 27 g