Fresh Alpstein Chicken Breast with Oriental Bulgur Tabbouleh
Recipe
For the Tabbouleh:
Ingredients:
– 250 g bulgur
– 1 bunch parsley
– 1 bunch peppermint
– 1 red onion
– 100 g bell peppers
– 100 g mini artichokes (optional)
– 1 zucchini
– 100 g mixed cherry tomatoes
– 20 g roasted almonds
– 1 lemon
– some olive oil
– salt & pepper
Preparation:
Halve the bell peppers & zucchini, remove the seeds, and place on a baking tray. Add the baby artichokes. Season with salt and pepper. Bake in the oven at 180°C for approximately 20 minutes.
Cook the bulgur in salted water for 10 minutes (or according to package instructions).
Chop the cucumber, cherry tomatoes, onion, almonds, parsley, and peppermint (chop the almonds finely) and combine in a large bowl. Add the cooked bulgur and mix well. Drizzle with the juice of one lemon and olive oil, season with salt to taste, and mix thoroughly again.
Roughly chop the grilled oven vegetables and add on top at the end. Garnish with a sprig of parsley.
For the Chicken Breast:
Ingredients:
– 3 pieces Alpstein chicken breast
– salt & pepper
– sprig of oregano & basil
– 40 g sun-dried tomatoes
– 1 garlic clove
– olive oil
– 50 ml balsamic vinegar
– 2 tbsp brown sugar
– butter
Preparation:
Preheat the oven to 180°C.
Finely chop the sun-dried tomatoes, garlic clove, and herbs and mix with olive oil. Let stand briefly to infuse, then massage thoroughly into the chicken.
Melt some butter in a frying pan and sear the chicken for 2–3 minutes on both sides until golden brown.
Place the chicken breasts together in a small baking dish, add the sun-dried tomatoes and herbs on top, and bake in the oven for a total of approximately 10–15 minutes at 180°C until the chicken is cooked through.
While the chicken breasts are in the oven, reduce the balsamic vinegar together with the sugar in the same frying pan until a creamy consistency is achieved. Briefly remove the chicken from the oven, distribute the balsamic glaze over it, and then finish cooking until done.
To serve, slice into strips on the plate and serve together with a portion of tabbouleh. As a dip, plain yogurt or quark with some lemon juice and fresh parsley is perfect.
ENJOY 🙂