Summary

Ingredients

• 4 chicken breasts
• 125 ml RAMA Cremefine for cooking
• 1 tablespoon paprika powder, mild
• 1 tablespoon curry powder
• 5 clove (s) garlic
• 3 tablespoon olive oil
• 1 orange (s), the juice
• 4 tablespoon soy sauce
• salt and pepper
• oil
• butter

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Instructions

1. Mix the paprika powder, curry, finely chopped garlic, salt, pepper with oil and coat the brioche well and let it steep for about 1 hour.
2. Then fry the breasts in an oiled roaster with a little butter at 180 ° convection for about 35 minutes (preheated), turn once (add about 1/8 l of water in between).
3. Mix the soy sauce and orange juice and pour over the brisket, fry for another 10 minutes.
4. Take out the brisket, stir in the Rama Cremfine sauce, add seasoning if necessary. Pour the finished sauce over the brisket and serve with curry (pea) rice or parsley potatoes.