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Ingredients (2 servings)
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400 g Hendlbrustfilet
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500 g Kohlsprossen
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150 g Büffelmozzarella Minis
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1 Stk. Bio-Zwiebel
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Olivenöl
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Salz, Pfeffer, Paprikapulver
Preparation
- Wash the Brussels sprouts, remove the outer leaves, score the stems crosswise, and halve the sprouts. Peel and finely dice the onion.
- Pat the chicken breast fillet dry, cut into even medallions, and season with salt, pepper, and paprika powder.
- Heat some olive oil in a large pan. Sear the chicken medallions on both sides until golden brown, then remove from the pan and keep warm.
- In the remaining pan drippings, fry the diced onions and halved Brussels sprouts for about 8 to 10 minutes until tender-crisp. Return the meat to the pan, scatter the drained mini buffalo mozzarella balls on top, and cover briefly until the cheese melts slightly.
