Summary

Ingredients

• 2 large chicken fillet (s) without skin and bones
• 500 g mushrooms
• 3 tablespoon sage, cut into strips
• 2 cm chilli pepper (s), finely chopped
• 2 tuber / s fennel
• 10 cherry tomato (s)
• 4 tablespoon heavy cream
• 1 lime (s), which the zest
• 1 bunch parsley
• 2 cloves garlic)
• 1 scoop mozzarella
• 3 tablespoon parmesan, grated
• Oil, garlic or neutral oil
• salt and pepper

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Instructions

1. This dish was created spontaneously during this year`s holiday home vacation and we found it very tasty and worthy of eternity.
2. It is important to use a grill pan and to sear all types of vegetables.
3. First fry the chicken fillets in a grill pan in garlic oil, season with salt and pepper and cook for approx. 8 minutes. Take out and keep warm (e.g. wrap with aluminum foil). Halve or quarter the mushrooms, depending on the size, and fry them with the sage in the same pan, then place them in a baking dish as a bed.
4. Cut the fennel bulbs into thin slices (leave some stalk on them so that the slices don`t fall apart). Fry the fennel slices in the grill pan until brown, adding a little garlic oil if necessary.
5. Fry the cherry tomatoes briefly. Place the meat on top of the mushrooms in the baking dish, spread the fennel slices and tomatoes between and on the meat. Drizzle everything with the cream, sprinkle with the lime zest and season with plenty of salt and pepper. Chop the parsley and the mozzarella, mix both with the grated Parmesan and pour over the meat and vegetables as a crust. Drizzle with a little oil and season again with salt and pepper.
6. Bake in a preheated oven at 200 ° for approx. 25 minutes.
7. For those who do not like to eat fennel, I suggest using chicory as a variation, which should also be seared well.