Crispy corn fed chicken with lemon vegetables and melted Västerbottensost

4 corn fed chicken breasts
4 thin crispbreads with rosemary
Salt, black pepper and olive oil

Lemon vegetables
4 carrots, peeled
1 red onion, peeled
12 cauliflower florets
12 broccoli florets
1 tbsp olive oil
1 lemon, zest
½ packet cut cress
Melted Västerbotten cheese
100 ml cream
100 ml milk
200 g grated Västerbottesost

This is what you do: Season the chicken with salt and pepper. Roll into aluminium foil and shape like a Christmas cracker giving the chicken a round shape. Bake in the oven at 100°C to an inner temperature of 65°C. Remove the foil and roast until golden brown with olive oil. Mix the crisp bread in a food processor. Put on a plate. Roll the chicken in bread crumbs and slice before serving.

Slice the carrots and red onion. Boil all the vegetables in salted water. Strain off the liquid and mix with olive oil, cress and lemon zest. Bring the cream and milk to the boil. Add the melted Västerbottensost and drizzle over the vegetables.

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