Chicken Breasts with Vegetables
Ingredients
- Ingredients
- 500 grams waxy potatoes (triplets)
- 200 grams Baby carrot
- 150 grams Pearl onion
- 2 garlic cloves
- 50 milliliters olive oil
- salt
- freshly ground peppers
- 150 grams green Beans
- 150 grams Cherry tomatoes
- 1 Beefsteak tomato
- 100 grams button Mushroom
- 4 Chicken breasts (each 150 grams)
- 1 generous pinch Curry powder
- 1 Tbsp clarified butter
- 1 tsp Basil pesto
- 100 milliliters dry white wine
Preparation steps
Preheat the oven to 180°C (approximately 350°F) convection.
Scrub the potatoes thoroughly and drain. Rinse the carrots thoroughly (or peel) and trim the ends. Peel the onions and cut in half if necessary. Peel the garlic and finely chop. Mix potatoes, carrots, onions and garlic with the oil. Season with salt and pepper, place on a baking sheet or in a roasting pan and roast in a hot oven about 20 minutes, turning occasionally.
Meanwhile, trim the beans, rinse and blanch in boiling salted water for about 3 minutes, then rinse with cold water and drain well. Rinse tomatoes and trim and halve cherry tomatoes. Dice the tomato flesh of the beefsteak tomato into small cubes. Clean the mushrooms and cut in half if necessary. Season chicken breast halves with salt, pepper and curry. Brown on all sides in a pan in clarified butter. Mix the beans, mushrooms and cherry tomatoes with the roasted vegetables. Place the seared chicken breast halves on the roasted vegetables, brush with the pesto and pour in the wine. Sprinkle the diced beefsteak tomato on top and roast in oven for another 15 minutes.
