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Ingredients (2 servings)
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400 g Hendl-Filet
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100 g Jausenspeck
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400 g Karotten
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Öl, Salz, Pfeffer, frischer Thymian
Preparation
- Peel the carrots and cut them into bite-sized pieces.
- Season the chicken fillets with salt and pepper and wrap them evenly in the bacon.
- Heat some oil in a pan and fry the wrapped chicken fillets until crispy on all sides. Then cook through slowly over medium heat.
- In a separate pan, fry the carrots in a little oil, season with thyme and cook over medium heat until al dente.
- Arrange the chicken fillet together with the roasted carrots on two plates and serve.
