Chicken Breast on a Vegetable Bed
Main Dishes | European cuisine
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
2
Description
Chicken Breast on a Vegetable Bed
Ingredients
- Salt - to taste
- Vegetable Oil - 1 tablespoon
- Chinese green beans - 7.1 oz
- Turnips - 2 pieces
- Soy Sauce - 4 tablespoons
- Courgette - 2 pieces
- Skin-On Chicken Breasts - 2 pieces
- Dried Chamomile - to taste
- Dried Rosemary - a pinch
- Dijon Mustard - 2 teaspoons
Step by Step guide
Step 1
Rinse the chicken breasts and make small cuts. Add the grainy mustard, dried rosemary, and soy sauce. Rub this mixture onto the chicken breasts and let marinate for 10–15 minutes.
Step 2
Wash the zucchini and slice it into rings. Sauté in a dry skillet or with 1 tablespoon of vegetable oil.
Step 3
Slice the carrots, add the green beans, and sauté for 2–3 minutes in the skillet where the zucchini was cooked.
Step 4
Place the vegetables in a baking bag and season with salt.
Step 5
Place the marinated chicken breast on top of the vegetables and pour the remaining marinade over it. Tie the bag, make 2–3 holes, and bake in a preheated oven at 356°F (350 degrees Fahrenheit) for 30–40 minutes. If necessary, add a little water to the dish where the baking bag is placed.
Step 6
Transfer the vegetables to a plate and place the chicken breast on top. Add a few sprigs of thyme.
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