Ingredients
- 4 chicken breasts (approx. 150 g each)
- 500 g mixed seasonal vegetables (e.g. carrot, broccoli, asparagus, kohlrabi)
- 2 onions
- salt, pepper
- ground spicy paprika
Preparation
1. Remove the chicken breast from the fridge about 30 minutes before you intend to prepare it.
2. Peel or clean vegetables and cut into small pieces, depending on the variety. Peel and finely cut the onion.
3. Dab the chicken breast dry with paper towel. Heat the pan on highest level up to the roasting window, switch to a low level and add the chicken breast to the pan. Roast until the turning point is reached.
4. Turn chicken breasts, season and add prepared dripping wet vegetables and onions. Heat the pan on highest level up to the vegetable window, switch to a low level and cook for approx. 12 minutes in the vegetable area.
This recipe has been tested and approved by AMC.
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