Chicken Medallions Wrapped in Coconut with Lime Fruit Foam Sauce

Remove the skin from the pineapple and mango and cut into small cubes. Remove the peel from the onions, dice finely, sauté in a small amount of peanut oil. Add the brown sugar, caramelize briefly, add the pineapple and mango, extinguish with fruit vinegar, pour in apple juice, simmer until soft and season with chili flakes. Blend everything together with a hand blender.

Clean and finely dice the bell bell pepper.

Cut chicken breast into slices, season with salt and pepper. Pull chicken breast through beaten egg, turn in coconut oil to the other side and fry in hot peanut oil on both sides until golden brown.

Make long grain rice in vegetable soup until the liquid is absorbed by the long grain rice, now fold in the diced peppers. Mix in the curry powder, season and pour into demitasse cups. Beat the egg yolks with white wine and lime juice over a hot water bath until creamy, fold in the fruit chutney.

Turn long-grain rice onto oval plate, pour sauce as a mirror, place medallions on top, sprinkle with pink berries, garnish with lemon balm.

613 Kcal – 16 g fat – 43 g egg white – 67 g carbohydrates – 5, 5 Be

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