Chicken breast with pear chutney and camembert

Ingredients

4 chicken breasts

400g Camembert

 1 jar LuxusGut Organic Pear Chutney DG No. 131

LuxusGut St. Ingbert Organic Pit Salt

mustard oil

300g lamb's lettuce

100g diced bacon

2 shallots

1 ½ tsp LuxusGut Oriental Mustard No. °1632 tsp 

LuxusGut Organic Pear Chutney DG No. 1312 tbsp

 LuxusGut Condimento Pear FS No. 1723 

tbsp walnut oil

WalnutsSalt and pepper

Preparation
Preheat the oven to 200°C.
Wash the lamb’s lettuce thoroughly and dry it.
Fry the diced bacon in a pan. Peel the shallots, cut them into thin strips, and mix them into the lamb’s lettuce.
Chop the walnuts.

Salad Vinaigrette

In a bowl, mix the Oriental Mustard, Organic Pear Chutney, walnut oil, salt, pepper, and Pear Condimento well.

Rinse the chicken breasts under cold water, pat dry, and season with organic rock salt. Heat the mustard oil in a pan and sear the chicken breasts. Place the chicken breasts in a baking dish and spoon the organic pear chutney over them. Slice the Camembert thinly and arrange over the chicken breasts and pear chutney.

Bake in a preheated oven (middle rack at 180°C) for 12–14 minutes.

Drizzle the salad vinaigrette over the lamb’s lettuce and toss to combine.

Ready to enjoy!

A fruity rosé wine rounds out the meal perfectly. Have fun preparing it!