Chicken Fillet in Volcano Coat on Steirergröstl

Summary

Ingredients

For the meat:

• 2 chicken fillet (s)
• 4 slices raw ham (Vulcano ham)
• salt and pepper

For the vegetables:

• 2 tablespoon rapeseed oil
• 2 potato (s)
• 1 onion (s)
• 1 clove garlic
• 1 pointed pepper, red
• 1 handful pumpkin (s), finely diced
• 1 handful beetle beans, cooked
• 1 sprig rosemary
• 1 sprig (s) thyme
• salt and pepper

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Instructions

1. Wash and pat dry the chicken fillets. Season with salt and pepper. Wrap each fillet with 2 slices of raw ham. Fry in a pan over medium-high heat on all sides until the ham is golden (6-8 minutes). Transfer to an oven preheated to 140°C (284°F) and bake for 12 minutes until the internal temperature reaches 74°C (165°F).
2. Cut the potatoes into cubes. Heat rapeseed oil in a large pan over medium heat. Fry the potatoes, stirring occasionally, for 15-20 minutes until almost tender. Add the minced garlic and diced onion, and cook for 2 minutes. Add the rosemary and thyme sprigs and cook for 1 minute. Add the pumpkin cut into cubes and the peppers cut into strips. Cook for 8 minutes, stirring occasionally, until the potatoes and pumpkin are tender. Stir in the beetle beans, season with salt and pepper, and remove the herb sprigs.
3. Arrange the chicken fillet on the Gröstl.