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🥗 Chicken breast with warm leaf salad

485 kcal · 30 min · 4 servings

Ingredients

• 2 tbsp raisins
• 150 ml dry white wine
• 4 corn-fed chicken breasts (with bone and skin)
• salt
• pepper (from the mill)
• 2 tbsp vegetable oil
• 1 handful thyme
• 2 spring onions
• 4 iceberg lettuce hearts
• 2 tbsp pine nuts
• 2 tbsp butter

Instructions

1. 1. Preheat the oven to 180 degrees Celsius using the top and bottom heat setting.
2. 2. Place the raisins and wine in a small pot. Warm the mixture slightly. Remove the pot from the heat and let the raisins steep.
3. 3. Rinse the chicken breasts under cold water. Pat them dry with a kitchen towel. Season the meat with salt and pepper.
4. 4. Heat oil in a frying pan. Fry the chicken breasts until golden brown on both sides.
5. 5. Rinse the thyme sprigs. Shake them dry. Place them on a baking tray lined with baking paper.
6. 6. Place the fried chicken breasts on the tray with the skin side up. Put the tray in the oven. Finish cooking the meat for about 20 minutes.
7. 7. Wash the spring onions. Remove the ends. Cut the vegetables into thin strips about 4 to 5 centimeters long.
8. 8. Rinse the lettuce hearts. Remove any hard core material. Cut the hearts in half.
9. 9. Melt butter in a frying pan. Add the pine nuts and spring onions. Sweat the vegetables for 1 to 2 minutes.
10. 10. Add the lettuce hearts to the pan. Fry them briefly. Season the salad with salt and pepper.
11. 11. Deglaze the salad with the raisin-wine mixture. Steam the vegetables for about 5 minutes. Turn the salad occasionally during this time.
12. 12. Taste the salad one last time before serving.
13. 13. Cut the cooked chicken breasts into strips.
14. 14. Plate the chicken strips with the warm salad and serve the dish.

Nutrition per serving

• kcal: 485
• Protein: 42 g · Fett/Fat: 24 g · Carbs: 12 g