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Ingredients (2 servings)
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550 g Hendlfilet
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75 g Breakfast Bacon
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100 g Bergbaron
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500 g Chinakohl
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Öl
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Salz, Pfeffer, Paprikapulver, Kümmel
Preparation
- Preheat the oven to 200 degrees. Season the chicken fillet with salt, pepper, and paprika powder, and sear it briefly and briskly on both sides in a hot pan with a little oil.
- Place the meat in a baking dish, top first with the bacon and then with the Bergbaron cheese. Bake in the oven for about 15 minutes until the cheese is melted and the chicken is cooked through.
- Meanwhile, wash the napa cabbage and cut it into fine strips. Fry it in the already used pan with a little oil over medium heat for about 5 to 8 minutes until it wilts slightly.
- Season the fried napa cabbage with salt, pepper, and a little caraway if desired, and serve together with the baked chicken fillet.
