Preparation
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1Start by peeling the garlic and pressing it through a garlic press. Then you deseed the chili and chop it very finely. Mix the soy sauce with garlic, chili and honey and spread it over the chicken breast fillets. Let the marinade soak in for at least 1 hour.
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2In the meantime, rinse the parsley and coriander, pat the leaves dry and chop them finely. Now mix the chopped herbs with cologne flakes, butter and egg and season the mixture with salt and pepper.
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3Place the marinated chicken breast fillets in a greased ovenproof dish and brush the meat with the oatmeal mixture. Cover the pan with aluminum foil and place it in the preheated oven for 15 minutes. Then cook the meat for another 15 minutes without foil.
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4You can serve baked potatoes with a curd dip and salad with the meat.
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5Preparation time: approx. 45 minutes Cooking time: approx. 30 minutes Top/bottom heat: 180 °C Circulating air: 160°C
Author: Peter Kölln
Photographer: Photo Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
For the shape
1 EL
Fat
Ingredients for 6 servings
1
clove of garlic
1
red chili pepper
3 EL
soy sauce
2 EL
Honey
6
Chicken breast fillet
1/2 Federal
Parsley
1/2 Federal
fresh coriander
4 EL
Regular Rolled Kölln Oat Flakes
80 G
softened butter
1
Egg (weight class M)
2 pinches
Salt
1 prize
pepper
