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Chicken breast fillet with mustard crust on a bed of lettuce

Chicken breast fillet with mustard crust

on a bed of lettuce

Duration
approx. 25 min.
Effort
moderate

Ingredients for 4 people

  • For the chicken breasts:
  • 2 TbspKÜHNE [25842]
  • 4Chicken breast(s)
  • 3Onion(s)
  • 1Egg yolk(s)
  • 1 TbspFlour
  • 30 mlOlive oil
  • 1 small Bunch(es)Leaf parsley
  •  Salt
  •  Pepper from the mill
  •  Sugar
  • For the salad
  •  KÜHNE Dressing of your choice
  • 250 gMixed green salads
  • 1 little bowl(s)Garden cress

Nutritional information

Approx. 361 kcal (1508 kJ) / 37 g protein / 17 g fat / 11 g carbohydrates

The information of nutritional, using Kühne products, are calculated based on the nutrition program of Unical.

Preparation

Rezept Hähnchenbrust mit Senfkruste auf Salatbett

1. Spice the chicken breasts with salt and pepper. For the crust, mix the mustard, the egg yolk and the flour. Cut the onions in cubes and the sheets of parsley in fine bands. Add the onion cubes and half of the parsley to the mustard mixture and disperse this on the top side of the chicken breasts.


2. Heat the olive oil in a deep braised pan and lay the chicken breasts with their crusty side upwards in the hot pan. Put the pan in the preheated oven (200 degrees °C) for approx. 15 min. (CAUTION! Don‘t use a pan with a plastic handle!)


3. Clean, wash and spin-dry the salads. Marinate with your favorite dressing, distribute on four plates and disperse the cress over.


4. Arrange finally the chicken breast on the salad bed, garnish with the other half of parsley before serving.


1. Spice the chicken breasts with salt and pepper. For the crust, mix the mustard, the egg yolk and the flour. Cut the onions in cubes and the sheets of parsley in fine bands. Add the onion cubes and half of the parsley to the mustard mixture and disperse this on the top side of the chicken breasts.


2. Heat the olive oil in a deep braised pan and lay the chicken breasts with their crusty side upwards in the hot pan. Put the pan in the preheated oven (200 degrees °C) for approx. 15 min. (CAUTION! Don‘t use a pan with a plastic handle!)


3. Clean, wash and spin-dry the salads. Marinate with your favorite dressing, distribute on four plates and disperse the cress over.


4. Arrange finally the chicken breast on the salad bed, garnish with the other half of parsley before serving.