with leeks and baked potatoes
- 10 tablespoons Rapeseed Kernel Oil NATURAL-NUTTY
- 4 chicken breast fillets
- zest of one lemon
- 1 ob potatoes
- 1 leek
- 1 pinch of sugar
- 8 oz chicken stock
- 1 tablespoon fresh thyme
- Wash chicken breasts and pat dry. Marinate the chicken breastst overnight with the lemon zest and 4 tablespoons kernel oil and chicken stock. After marinating, season chicken breasts with salt and pepper and sear echt side in a pan over medium high head until golden brown. Bake chicken breasts in preheated oven at 350°F for 12-15 minutes. Remove from the oven, wrap in foil and let it rest.
- Wash the potatoes, quarter them lengthwise and toss with 4 tablespoons Rapeseed Kernel Oil NATURAL-NUTTY . Place the baknig tray season with salt, pepper and thyme. Bake in the oven about 35 min at 350°F degrees untiil golden brown.
- Wash, clean an ddice th ellek. Sauté in pan with 2 tablespoons Rapeseed Kernel Oil NATURAL-NUTTY and season with salt and a pinch of sugar. Boil remaining marinade until reduced by about 2/3. Plate chicken breasts and cover with leek sauce
preparation time: 60 minutes
refine the baked potato instead of thyme with fresh rosemary or enter the leeks by adding 50g apricot little sweetnes
Nutrition values (per serving)