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🥗 Chicken Breast in Ham Wrap with Crunchy Pomegranate Cucumber Salad

433 kcal · 30 min · 4 servings

Ingredients

• pomegranate 1 pc
• chicken breast fillets 600 g
• Black Forest ham 200 g
• salad cucumbers 2 pc
• parsley, fresh 10 g
• pears 2 pc
• vinegar 2 tbsp
• olive oil 2 tbsp
• salt pinch
• pepper, black ground pinch

Instructions

1. 1. Cut the pomegranate in half.
2. 2. Tap the rind halves with a spoon to release the seeds.
3. 3. Place the seeds in a bowl.
4. 4. Set aside a few seeds for decoration.
5. 5. Rinse the chicken meat under cold water.
6. 6. Pat the meat dry with a kitchen towel.
7. 7. Cut the chicken breast lengthwise into two equal pieces.
8. 8. Wrap each chicken piece tightly in a slice of ham.
9. 9. Heat a non-stick pan without fat over high heat.
10. 10. Fry the chicken pieces all over for about 3 minutes.
11. 11. Reduce the heat to medium.
12. 12. Cook the chicken pieces covered for approx. 10 minutes.
13. 13. Turn the pieces occasionally during cooking.
14. 14. Wash the cucumber thoroughly.
15. 15. Cut the cucumber in half lengthwise.
16. 16. Slice the cucumber halves into thin slices.
17. 17. Wash the parsley.
18. 18. Shake the parsley dry.
19. 19. Pluck the parsley leaves from the stems.
20. 20. Finely chop the parsley leaves.
21. 21. Mix the cucumber slices, parsley, and pomegranate seeds in the bowl.
22. 22. Wash the pear.
23. 23. Cut the pear into quarters.
24. 24. Remove the core from the pear pieces.
25. 25. Dice the pears into small cubes.
26. 26. Add the pear cubes to the salad.
27. 27. Dress the salad with vinegar and olive oil.
28. 28. Mix everything well.
29. 29. Season the salad with salt and pepper to taste.
30. 30. Plate the salad onto the dishes.
31. 31. Place the chicken pieces on top of the salad.
32. 32. Garnish the dishes with the reserved pomegranate seeds.

Nutrition per serving

• kcal: 433
• Protein: 34 g · Fett/Fat: 28 g · Carbs: 14 g