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Ingredients (2 servings)
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400 g Hendlfilet
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1 Stk. Hokkaido-Kürbis
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100 g Voralberger Bergkäse
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1 Stk. Rote Zwiebel
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Olivenöl, Salz, Pfeffer, frischer Thymian
Preparation
- Preheat the oven to 200 degrees Celsius. Wash, halve, and seed the Hokkaido pumpkin, then cut it into bite-sized cubes. Peel the red onion and cut it into wedges.
- Pat the chicken fillet dry and cut it into strips. Spread the meat together with the pumpkin and onion on a baking tray lined with parchment paper.
- Drizzle everything generously with olive oil, season with salt, pepper, and fresh thyme, and mix well. Roast in the oven for about 25 minutes.
- Coarsely grate the mountain cheese. Five minutes before the end of the cooking time, sprinkle the cheese over the pumpkin and chicken tray and bake until golden brown.
