User Manual

Poultry and meat 85
Grilled chicken breast fillets in a courgette crust [Index: ] [Index: ]
MCRC00901984_BO_Gegrillte_Haehnchenbrust_im_Zucchinimantel-007_F39MCRC00915558_SE_Gegrillte_Haehnchenbrust_im_Zucchinimantel-007MCRC00903246_NF_Gegrillte_Haehnchenbrust_im_Zucchinimantel-014_RZ1PoultryChickenPreparation methodsGrillingRecipe categoriesPoultry
For 4 servings
Universal pan
MEAT:
4 chicken breast fillets, approx. 200 g each
Fine sea salt
Pepper, freshly ground
50 g medium mature Pecorino cheese, freshly
grated
COURGETTE CRUST:
50 ml olive oil
Coarse sea salt
2 large courgettes
FOR DRIZZLING:
1 lemon
1 pinch sugar
1 clove garlic
IN ADDITION:
Olive oil
Coarse sea salt
Fresh sprigs of rosemary
Per serving
361 kcal, 3 g carbs, 15 g fat, 54 g protein, 0,2 BU
PREPARATION
1. Brush the universal pan with the remaining olive oil and sprinkle with coarse sea salt. Pluck the
needles from the sprigs of rosemary and scatter in the universal pan.
2. Rinse the chicken breast fillets briefly under cold water, pat dry with kitchen towel and cut each
one into 3 pieces. Season with salt and pepper and roll in Pecorino cheese.
3. Mix 50 ml olive oil with coarse sea salt.
4. Wash the courgettes and slice them lengthwise into wafer-thin slices.
5. Lay the courgette slices lengthwise next to each other, and carefully brush each slice with salted
olive oil. Position the courgette slices so that they overlap one another. Place one piece of chicken
onto the short side of the courgette, wrap it and place it into the universal pan. Prepare the
remaining chicken breast fillet pieces in the same way and grill as indicated.
6. To serve, mix the juice of one lemon with a good pinch of sugar and press one clove of garlic into
the mixture. Drizzle the mixture over the grilled chicken breast fillets.
Setting procedure:
Circo-roasting
180 °C
Roasting time: 25-30 minutes
!

