Poultry Breast with Juniper Crust on Tomato and Olive Vegetables

A delicious strawberry recipe!

Cut the skin of the breasts a few times crosswise with a sharp kitchen knife. Finely crush juniper berries, mustard seeds and peppercorns in a mortar and mix with 1 tbsp. olive oil and juice of one lemon. Brush the skin with it and marinate for at least 15 min.

For the vegetables, clean the mushrooms and cut them into quarters. Clean the spring onions, rinse and cut into fine rings. Dip the tomatoes briefly in boiling water, peel, halve, remove the seeds and cut into thin strips.

Season the poulard breasts with salt. Heat a stainless steel frying pan, add the remaining oil and sear the breasts, skin side down, over medium heat until crispy. Turn over, turn off the heat, and cook the brisket with the remaining heat for about 5 to 6 min.

Heat the butter in a second non-stick frying pan and fry the mushrooms for 2 to 3 minutes. Then add the onion rings and saute briefly. Finally, stir in the tomato strips and olives and season with salt and pepper.

Cut the crispy breasts into nice slices with a sharp roasting knife and arrange them on the vegetables in a fan shape. Calories per person about 410 South Tyrol Eisacktaler Silvaner/Stiftskellerei Neustift :

The chicken breast with its delicate aroma is turned into a spicy dish by the juniper crust and especially by the tomato and olive vegetables, to which a fruity white wine with a

Related Recipes:

Roasted Monkfish Cutlet in Olive Crust with Olive Oil Sabayon and Potato and Tomato VegetablesMonkfish chops: Rinse the monkfish chops parried and prepared by the fishmonger and dry them well. Marinate... Stuffed Guinea Fowl Breast on Cassis Jus with Spring Vegetables AndPasta dishes are always a good idea! Separate the small fillets from the guinea fowl breasts. Cut these into... Quail Au Gratin on Apricot and Mushroom Ragout with Almond KernelsSeparate the legs and wings from the quails and remove the breasts. Chop the legs and wings into... Mexican SauerkrautSeason chicken breasts with salt and pepper, brush with oil and grill on heated broiler or possibly in grill... Poulard Stuffed with Dates and CouscousHalve the oranges and squeeze out the juice. Cut the apricots into fine cubes, pour orange juice over them and... Grilled Tandoori Chicken with Bell Bell Pepper VegetablesFor the marinade, mix chickpea flour with garlic, ginger, yogurt, juice of one lemon, tandoori seasoning and... Milk Lamb CrownPerhaps your new favorite bean dish: 1. place the rack of lamb, underside down, on a countertop, score it as... Fennel Vegetables with MushroomsRinse fennel, remove any brown spots, cut stem at end into small pieces, cut into tender strips. Clean the... Chicken Breast with Bell Bell Pepper VegetablesCut chicken breasts in half, remove tendons if necessary. Mix butter with paprika powder, 1 tablespoon lemon... Buddha VegetablesA bean recipe for every taste: Pour water(boiling) over the dried mushrooms and soak. Quarter the Tongu...