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Ingredients (4 servings)
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600 g Hühnerinnenfilet
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2 Stk. Melanzani
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400 g Protein Quark
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1 Stk. Zitrone
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Olivenöl, Salz, Pfeffer, Kräuter
Preparation
- Wash the eggplants, cut into bite-sized cubes and fry in a large pan with a little olive oil over medium heat for about 8 minutes until golden brown, then season with salt and pepper.
- Meanwhile, stir the protein quark until smooth with the juice and some zest of the lemon, as well as salt, pepper and herbs.
- Pat the chicken inner fillets dry, season generously and sear in a second pan with a little oil on both sides for a total of about 6 to 8 minutes until cooked through.
- Distribute the fried eggplants on plates, arrange the chicken fillets on top and serve together with the refreshing lemon quark dip.
