Baked Chicken Breast with Vegetables
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.
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.
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.