Chicken Breast Fillet Baked on Couscous with Tomatoes, Wild Garlic and Feta Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 cups couscous
- 2 onions)
- 1 bell pepper (s), yellow
- 1 red pepper (s)
- 2 cloves garlic
- vegetable broth
- 4 chicken breast fillet (s)
- 1 bunch wild garlic
- 10 small tomato (s)
- 1 packet feta cheese
- 1 pinch (s) chili powder, from the mill
- 1 tablespoon balsamic vinegar
- 1 shot white wine
- olive oil
- salt and pepper
- Spice Mix (Garam Masala)
Print Recipe
Pin Recipe Instructions
- For the couscous, cut the onion and garlic into cubes and fry them. Cut the bell pepper into strips and add. Deglaze with the vegetable stock, stir in the couscous according to the instructions on the packet and let it soak.
- Meanwhile, fry the fillets on both sides on level 2 of the electric oven. Season with pepper, salt, garam masala (little) and chilli (light). Eight tomatoes. Season with strips of wild garlic, chilli salt and balsamic vinegar and mix.
- Put the couscous in an ovenproof dish, pour in some white wine to prevent it from burning, then spread the fillets and the diced tomatoes on top. Cover with sliced feta. Drizzle the feta with olive oil.
- Bake in the oven at 160 ° for 25 minutes until the cheese is slightly brown.
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