Chicken Fillet in Volcano Coat on Steirergröstl
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
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
Print Recipe
Pin Recipe Instructions
- Wash the chicken fillets and pat dry. Then season with salt and pepper and then roll up with two sheets of ham each. Fry in the pan on all sides and then place in the oven at 140 ° C for about twelve minutes.
- For the Gröstl, cut the potatoes into cubes. Fry in a pan with rapeseed oil until almost cooked through. Then add the diced garlic clove and the onion. Roast the rosemary and thyme sprigs. Then add the pumpkin and the peppers cut into strips. Cook for a few more minutes until the potatoes and pumpkin are tender. Finally add the beetle beans. Season with salt and pepper and remove the herb sprigs.
- Arrange the fillet on the Gröstl.
- Rosemary and thyme can also be used in dried form. The beetle beans can be replaced with giant white beans, for example.
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