Summary

Ingredients

• 500 g chicken breast fillet (s)
• 200 g spinach, youn
• 4 quail egg (s)
• 2 tablespoon pine nuts
• 1 cup yogurt
• 1 lime (s)
• 8 leaves wild garlic
• thyme
• rosemary
• 4 tablespoon veal stock
• 1 tablespoon balsamic vinegar

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Instructions

1. Clean the spinach, arrange in rosettes on a plate. Roast pine nuts in fat, sprinkle over the spinach.
2. Dressing: Season the yoghurt with lime and oil, season with salt and pepper. Chop the wild garlic and add to the sauce. Pour over the salad in a narrow stream.
3. Season the chicken, fry on both sides and season with herbs. Place on the salad in thin slices.
4. Open the quail eggs with a sharp knife and fry 4 fried eggs from them in a little oil. Put on the meat.
5. Heat the stock, refine with balsamic vinegar and pour over the meat.