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Chicken Tagma

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Ingredients
  Rhubarb 225 Gram
  Peeled sliced pears 2
  Peeled sliced cooking apples 2 Large
  Grated orange rind 5 Milliliter
  Granulated sugar 60 Milliliter
  Calvados 90 Milliliter
  Boneless skinless chicken breasts 1020 Gram (6 In Number, 170 Grams Each)
  Yogurt 375 Milliliter
  Fresh chopped basil 60 Milliliter
  Fine dry bread crumbs 45 Milliliter
  Freshly grated parmesan cheese 45 Milliliter
  White wine 60 Milliliter
Directions

Wash, clean and dice the rhubarb.
Place into a sauce pan along with the pears, apples, orange rind, sugar and Calvados.
Cover and simmer for 10 minutes; uncover and continue to simmer until the compote is very soft.
Place the chicken in a lightly greased casserole dish.
Combine 3/4 cup (190 ml) of the yogurt with 2 tbsp (30 ml) of basil, the bread crumbs and cheese.
Spread on the chicken.
Bake in a preheated 350°F (180°C) oven for 40 minutes.
Plate the chicken; place 2 tbsp (30 ml) of the fruit compote on top of the chicken.
Top with a dollop of the remaining yogurt and a sprinkling of basil.
Serve.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Preparation Time: 
30 Minutes
Cook Time: 
50 Minutes
Ready In: 
80 Minutes
Servings: 
6

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