Medallions of Chicken Breast in Coconut with Fennel …

House from the apple prick, clean, quarter, finely chop. Clean fennel, remove two fennel pipes, halve the rest, cut fine strips. Rinse arugula, drain well, chop coarsely. Beat egg, whisk, cut lime into slices.

Cut chicken breast into small medallions, season with salt and pepper, flour, pull through egg, turn to other side in coconut.

Put rosehip jam in a large enough bowl. Add fruit vinegar, cooled pressed canola oil, a tiny bit of salt and pepper and arugula, stir everything together, stir in apple, fennel, add juice of one lemon – mix well. Heat frying pan with canola oil, fry medallions in it on both sides until juicy.

Serve:

Put fennel pipes on flat plate, arrange raw vegetables in it and run out. Place medallions on top, garnish with lime slices and basil.

Nutritional value per person 346 Kcal – 11 g fat – 30 g egg white – 29 g carbohydrates – 2 bread units : O title : Medaillons of chicken breast in coconut with fennel- : > apple raw vegetables

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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