Tender Chicken Breast on Bed Of Leeks in Fruity Pineapple Curry Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 leeks
- 500 g chicken breast fillet (s)
- 2 points curry sauce powder
- 1 can pineapple
- 250 ml cream
- 250 ml water
- Lemon pepper
- Curry powder
- salt
Print Recipe
Pin Recipe Instructions
- Cut the leek into rings, clean and place in a large baking dish, the base should be completely and well covered. Rub the chicken breast vigorously with salt, lemon pepper and curry and place the fillets on the bed of leeks. Spread the pineapple pieces evenly over the top.
- Mix the curry sauce with water and cream and season with salt, lemon pepper and curry. Pour the sauce over the leek, chicken breast and pineapple.
- Put the casserole dish in the oven at 180 ° C for approx. 30 minutes. Spoon some sauce over the meat every now and then so that it stays nice and juicy.
- You can also vary it wonderfully with other fruits, e.g. with mangoes, peaches or apricots.
- Rice goes well with it.
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