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🥗 Crispy Chicken Breast with Pumpkin Cream and Fresh Salad

490 kcal · 30 min · 4 servings

Ingredients

• chicken breast fillets 600 g
• Hokkaido pumpkin 1 pc.
• s salad mix 125 g
• thyme, fresh 5 g
• cashew nuts 25 g
• mozzarella 125 g
• oil 3 tbsp
• salt pinch
• breadcrumbs 100 g
• pepper, black ground pinch
• butter 2 tbsp
• milk 200 ml
• balsamic vinegar, light 1 tbsp
• sugar pinch

Instructions

1. 1. Preheat the oven to 170 degrees Celsius with fan setting.
2. 2. Rinse the chicken fillets under running water.
3. 3. Pat the meat dry with a kitchen towel.
4. 4. Let the meat rest at room temperature for a short time.
5. 5. Wash the pumpkin thoroughly.
6. 6. Cut the pumpkin in half.
7. 7. Remove the inside with a spoon.
8. 8. Cut the pumpkin flesh into coarse cubes.
9. 9. Wash the salad leaves under cold water.
10. 10. Spin the salad dry.
11. 11. Rinse the thyme sprigs under water.
12. 12. Pluck the small thyme leaves from the stems.
13. 13. Finely chop the thyme leaves.
14. 14. Coarsely crush the cashew nuts.
15. 15. Dry the mozzarella well.
16. 16. Cut the mozzarella into small cubes.
17. 17. Heat one tablespoon of oil in a pot over medium heat.
18. 18. Add the pumpkin cubes to the pot.
19. 19. Sauté the pumpkin for about three minutes.
20. 20. Stir occasionally while doing so.
21. 21. Lightly salt the pumpkin.
22. 22. Deglaze the pumpkin with a little water.
23. 23. Cover the pot with a lid.
24. 24. Let the pumpkin cook for about 15 to 20 minutes.
25. 25. Stir occasionally during the cooking time.
26. 26. Take a bowl and add breadcrumbs.
27. 27. Add the chopped thyme leaves.
28. 28. Add the crushed cashew nuts.
29. 29. Add the mozzarella cubes.
30. 30. Lightly salt the mixture.
31. 31. Freshly pepper the mixture.
32. 32. Mix all ingredients in the bowl well.
33. 33. Heat one tablespoon of oil in a pan over high heat.
34. 34. Fry the chicken fillets on both sides.
35. 35. Fry the meat for about two minutes per side.
36. 36. Fry the meat until golden brown.
37. 37. Place the fried meat in a baking dish.
38. 38. Distribute the nut-cheese mixture evenly over the fillets.
39. 39. Press the crust down lightly.
40. 40. Place the baking dish in the preheated oven.
41. 41. Bake the fillets for about 12 to 15 minutes.
42. 42. Drain the pumpkin.
43. 43. Return the pumpkin to the pot.
44. 44. Add a piece of butter to the pot.
45. 45. Add some milk to the pot.
46. 46. Mash the pumpkin with a potato masher.
47. 47. You can also use a fork.
48. 48. Season the puree with salt.
49. 49. Season the puree with pepper.
50. 50. Keep the puree warm.
51. 51. Take a clean bowl for the dressing.
52. 52. Add one tablespoon of oil to the bowl.
53. 53. Add one tablespoon of balsamic vinegar.
54. 54. Salt the dressing.
55. 55. Freshly pepper the dressing.
56. 56. Add a little sugar to the dressing.
57. 57. Add the salad to the bowl with the dressing.
58. 58. Take the baking dish out of the oven.
59. 59. Place the meat on the plates.
60. 60. Add the pumpkin puree to the plates.
61. 61. Serve the chicken breast fillets with the crust.
62. 62. Add the salad.
63. 63. Enjoy your meal!
64. 64. Note: The skin of the Hokkaido pumpkin is edible.

Nutrition per serving

• kcal: 490
• Protein: 34 g · Fett/Fat: 30 g · Carbs: 22 g