Spring Chicken Breast with Almonds

and creamy apple-carrot-puree


4 servings

  • 2 tablespoons Rapessed Kernel Oil EXTRA-MILD
  • 8 tablespoons Rapeseed Kernel Oil BUTTER TASTE
  • 4 spring chicken breasts (with skin, each ca. 140 g)
  • paprika spice
  • 4 little spigs of rosemary
  • 250 g peeled potatoes, cubed
  • 300 g peeled apples, cubed
  • 4 tablepoons apple juice
  • 50 ml lukewarm milk
  • 50 ml cream
  • nutmeg
  • 250 ml chicken stock
  • 4 tablespoons roasted almond slices
  • seasalt
  • pepper


  1. Rub the meat with salt, pepper and paprika. Place a sprig of rosemary under the skin of each filet.
  2. Pre-heat the oven on 160 degree. Gently roast the filets in an oven-safe pan. Baste with 2 tablespoons Rapeseed Kernel Oil EXTRA-MILD. Bake for 25-30 minutes in the oven. After 15 minutes baste them with Rapeseed Kernel Oil BUTTER TASTE.
  3. Cook the potato cubes in boiling and salted water and drain in a strainer. Steam the apple cubes with 2 tablespoons Rapeseed Kernel Oil BUTTER TASTE and apple juice until soft. Mash the potatoe cubes and add 2 tablespoons Rapeseed Kernel Oil, milk and cream. Season with salt, peper and nutmeg. Add the apple cubes.
  4. Remove the chicken breasts from the oven and let it rest. Combine gravy with chicken stock and pour it through a sieve into a pot. Let it simmer for 3-4 minutes, season with salt and pepper. Cut the meat diagonally and arrange it with almond slices and the apple-carrot-puree and sauce.

prepartion time: 50 minutes


replace rosemary by clary and apples by pears.

Nutrition values (per serving)

344 kcal
35.5 g
21 g
1 g
Bread units: 
0.5 BE

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