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Ingredients (2 servings)
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400 g Hendl-Ministeaks
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100 g Prosciutto Crudo Mix
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249 g Emmentaler
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2 Stk. Zucchini
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Olivenöl, Salz, Pfeffer
Preparation
- Preheat the oven to 200 degrees Celsius top/bottom heat. Wash the zucchini, cut into thin pieces, and spread them in a baking dish.
- Season the chicken mini steaks with salt and pepper and briefly sear them on both sides in a pan with a little olive oil.
- Place the seared steaks on top of the zucchini in the baking dish and top each with some prosciutto.
- Distribute the Emmental cheese over the meat and vegetables.
- Bake in the preheated oven for about 20 minutes until golden brown.
