Baked Chicken Breast with Vegetables

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Baked Chicken Breast with Vegetables
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
Ingredients
2
150 grams
2
small Kohlrabi
800 grams
green Asparagus
4
freshly ground Pepper
1 tablespoon
2 tablespoons
150 grams
4 tablespoons
4 sheets
Parchment paper (40 x 30 cm) (approximately 16 x 12 inches)

Preparation steps

1.

Peel the carrots, celery root and kohlrabi, cut into batons and blanch in boiling salted water for 1 minute. Shock in ice water, drain and pat dry. Rinse the asparagus, peel, snap off the woody ends and blanch in boiling salted water (with 1 teaspoon sugar) for 2 minutes. Shock in ice water then drain and pat dry. 

2.

Rinse the meat and season with salt and pepper. Melt the butter in a pan and sear the meat on all sides. Arrange 1 breast over each piece of parchment paper. Top with the prepared vegetables, season with salt and pepper then fold up the paper into parcels. Bake in a preheated oven (180°C) (approximately 350°F) for around 20-25 minutes.

3.

Meanwhile, mix the chives, yogurt and cream together and season with salt and pepper. Serve the chicken and vegetable parcels with the sauce on the side.