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| Difficulty: | moderate |
| Preparation: | 40 min |
| Ready in: | 54 min |
egg-free
Ingredients
For servings
| 4 | Chicken breast (about 120 grams) |
| Salt | |
| Pepper | |
| 150 grams | Blue cheese |
| 2 tablespoons | Breadcrumbs |
| 2 tablespoons | coarsely chopped Shelled pistachio |
| 200 grams | lamb's lettuce |
| 1 tablespoon | brown Sugar |
| 1 | Onion |
| 2 tablespoons | Balsamic vinegar |
Directions
1 Preheat the oven to 200°C (approximately 400°F). Rinse the meat and pay dry. Season with salt and pepper. Cook in hot oil on both sides for about 4 minutes. Place in a baking dish.
2 Crumble the cheese. Mix with the bread crumbs, pistachios and butter. Coat the meat with the mixture. Bake in the oven for about 10 minutes.
3 Rinse the lettuce. Add the sugar to the drippings and allow to caramelize. Deglaze with the vinegar and season to taste. Drizzle the salad with the dressing and serve with meat.
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