Bosch 8 Series Recipes page 89

Grilled chicken breast fillets in a courgette
crust
[ I n d e x : ] [ I n d e x : ]
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Ingredients | 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. Place 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.
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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.
Poultry and meat | 87
Setting procedure:
With meat thermometer
Universal pan, level 2
Circulated air grilling
180 °C
Core temperature 75 °C
Alternative setting:
Circulated air grilling
Universal pan, level 2
180 °C
Roasting time:
25-30 minutes