Chicken breast with cheese and autumn vegetables
CMS RECIPE DETAILS INGREDIENTS
- Chicken breast
- 1 tablespoon dill and parsley
- 1 slice Cheddar cheese
- Salt and pepper
- 150g carrots (sliced)
- 200g pumpkin (diced)
- 1 tablespoon oil or melted butter
- Salt and pepper
- 2 heads garlic
- Sprig of thyme
- 2 tablespoons viscous honey
- 2 tablespoons melted butter
CMS RECIPE DETAILS PREPARATION VIDEO
Heat oven to 200 C.
Butterfly the chicken breast carefully. Rub with salt and pepper. Fill with strips of cheese, top with greens. Close and seal the edges with toothpicks. Place in baking dish, sear each side on stovetop for 1 minute. Set aside. Place the carrots and pumpkin in the same dish, season, slather with oil or butter, toss. Place the seared chicken and garlic on top.
Mix butter with honey and pour over the chicken and vegetables. Cover in tin foil. Bake for 20 minutes.
CMS RECIPE DETAILS PREPARATION
Heat oven to 200 C.
Butterfly the chicken breast carefully. Rub with salt and pepper. Fill with strips of cheese, top with greens. Close and seal the edges with toothpicks. Place in baking dish, sear each side on stovetop for 1 minute. Set aside. Place the carrots and pumpkin in the same dish, season, slather with oil or butter, toss. Place the seared chicken and garlic on top.
Mix butter with honey and pour over the chicken and vegetables. Cover in tin foil. Bake for 20 minutes.
Chicken breast with cheese and autumn vegetables
CMS RECIPE DETAILS INGREDIENTS
- Chicken breast
- 1 tablespoon dill and parsley
- 1 slice Cheddar cheese
- Salt and pepper
- 150g carrots (sliced)
- 200g pumpkin (diced)
- 1 tablespoon oil or melted butter
- Salt and pepper
- 2 heads garlic
- Sprig of thyme
- 2 tablespoons viscous honey
- 2 tablespoons melted butter
CMS RECIPE DETAILS PREPARATION
Heat oven to 200 C.
Butterfly the chicken breast carefully. Rub with salt and pepper. Fill with strips of cheese, top with greens. Close and seal the edges with toothpicks. Place in baking dish, sear each side on stovetop for 1 minute. Set aside. Place the carrots and pumpkin in the same dish, season, slather with oil or butter, toss. Place the seared chicken and garlic on top.
Mix butter with honey and pour over the chicken and vegetables. Cover in tin foil. Bake for 20 minutes.
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