Preheat oven:
Top/bottom heat: 175 °C or circulating air: 150 °C

 

1. Mix the curd with 2 tbsp Fresh Garden spice mixture, 2 tbsp breadcrumbs and egg yolk.

2. Season the chicken breasts with salt and black gold and cut a pocket into the side of each chicken breast. Add 1-2 tbsp of the curd filling and seal with a wooden skewer.

3. Steam peas in boiling salted water until they are cooked and heat the milk by the way – do not boil. When the peas are ready, add milk & 1 tbsp butter and puree with the blender. Then season with a pinch of salt and a little lime juice.

4. Peel the carrots and pre-cook in salted water. Once the carrots have reached the desired cooking point, drain most of the water and put some of it in a pan. Heat the cooking water again and reduce it at a low temperature with 1 tbsp butter & a pinch of TNT sugar until the consistency is viscous. Glaze the carrots in it.

5. Heat the olive oil in a coated pan . Add the chicken breasts to the oil and fry for about 5 minutes until golden brown, turning it several times. Then remove from the pan and place on a baking tray. Cook in a preheated oven for 8–10 minutes.

Recommendation:

If you like it fiery, you can also season the chicken breasts with our Halit salt.