Chicken breast with herb crust on potato-radish salad

Chicken breast with herb crust on potato-radish salad

Salad

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Cook Time

1 h 35 min

Servings

4

Difficulty

Medium

Prep Time

60 Min

Description

This dish is a wonderful combination of tender chicken fillet with an aromatic herb crust and a refreshing potato-radish salad. I especially like to make it in the spring when radishes are in season. The salad is light and crunchy, while the herb crust gives the chicken a special touch. The preparation takes a little time, but the result is worth it. The salad can be prepared well in advance, so that shortly before serving you only have to fry the meat and add the crust. A great dish for a light lunch or a relaxed dinner with friends.

Ingredients (17 ingredients)

  • 800 g Potatoes
  • 1 piece Onion
  • 150 ml Vegetable broth
  • 2 bunch Radishes
  • 50 g Radish sprouts
  • 8 tbsp Balsamic vinegar
  • 1 tsp Medium hot mustard
  • to taste Salt
  • to taste Pepper
  • 0.5 tsp Sugar
  • 6 tbsp Oil
  • 4 piece Chicken fillets
  • 40 g White bread
  • 4 Stiele Parsley
  • 0.5 bunch Chives
  • 6 Stiele Chervil
  • 20 g Butter

Preparation (14 steps)

1

Prepare potatoes

Thermomix® Setting
25 min/Varoma/Speed 1 Varoma

Wash 800 g potatoes thoroughly and place in the steamer basket. Fill 150 ml water into the mixing bowl. Insert steamer basket and steam for 25 min./Varoma/speed 1.

1500
2

Peel and cut potatoes

Remove steamer basket and let potatoes cool briefly. Peel the potatoes and cut into slices. Empty mixing bowl.

3

Prepare diced onion

Thermomix® Setting
3 sec/Speed 5

Peel, quarter and place 1 onion in the mixing bowl. Chop for 3 sec./speed 5. Push down with the spatula.

3
4

Sauté onions

Thermomix® Setting
3 min/212°F/Speed 1 100

Add 150 ml vegetable broth to the onions in the mixing bowl and simmer for 3 min./100°C/speed 1.

180
5

Marinate potatoes

Pour the onion-broth mixture over the potato slices and let it steep for approx. 45 minutes.

6

Prepare radishes

Clean, wash and cut 2 bunches of radishes into wedges.

7

Prepare vinaigrette

Thermomix® Setting
10 sec/Speed 3

Put 8 tbsp balsamic vinegar, 1-2 tsp medium hot mustard, salt, pepper and 1/2-1 tsp sugar into the mixing bowl and mix for 10 sec./speed 3. Then add 4 tbsp oil and mix for another 10 sec./speed 3.

10
8

Mix salad

Mix potatoes, radishes and vinaigrette and let it steep a little.

9

Prepare herb crust

Thermomix® Setting
5 sec/Speed 5

Cut 1 slice of white bread into pieces and place in the mixing bowl. Chop for 5 sec./speed 5. Transfer.

5
10

Chop herbs

Thermomix® Setting
3 sec/Speed 8

Place 4 sprigs of parsley, ½ bunch of chives and 6 sprigs of chervil (except for some for garnish) in the mixing bowl and chop for 3 sec./speed 8. Mix with the breadcrumbs.

3
11

Roast herb crust

Thermomix® Setting
1 min/122°F/Linkslauf Speed 1 50 Reverse

Put 20 g butter into the mixing bowl and melt for 2 min./50°C/speed 1. Add breadcrumb-herb mixture and mix for 1 min./50°C/reverse rotation speed 1.

60
12

Fry chicken fillet

Wash and pat dry 4 chicken fillets (approx. 150 g each). Heat 2-3 tbsp oil in a pan, fry the meat in it over medium heat for 8-10 minutes. Then season with salt and pepper.

13

Apply herb crust

Remove meat from the pan, spread the herb crust evenly on top, press down lightly.

14

Arrange

Cut the meat, arrange on plates with potato salad. Sprinkle salad with 50 g radish sprouts and garnish with chervil.

Finished cooking? Great! 🎉

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Created by

Laura Schulz

Laura Schulz

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Tags

#Meat #Salad #Summer #Mediterranean #Hearty #Healthy #High in protein

Allergens

  • Mustard

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