Chicken Tagma Recipe
Ingredients
| Rhubarb | 225 Gram | |
| Pears | 2 , sliced | |
| 2 large pared, sliced cooking apples | ||
| Orange rind | 5 Milliliter, grated | |
| Granulated Sugar | 60 Milliliter | |
| Calvados | 90 Milliliter | |
| 6-170 g boneless, skinless chicken breasts | ||
| Yogurt | 375 Milliliter | |
| Basil | 60 Milliliter, chopped | |
| 45 ml fine dry bread crumbs | ||
| Parmesan cheese | 45 Milliliter, grated | |
| 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.
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.
Chef
