Chicken Breast with Fig Stuffing and Warm Red Cabbage Salad

Preparation

1. 1

   Mix the bread cubes with the milk and eggs, add the parsley and anise and season with salt.

2. 2

   Chop the figs and mix in. It should be a slightly creamy mass. Add a little more milk if necessary.

3. 3

   Fill the mixture into a piping bag.

4. 4

   Use a knife to pierce an oblong pocket into the middle of the chicken breast and carefully fill it with the stuffing in the piping bag.

5. 5

   Fry the chicken breast in a pan on the skin side until golden brown.

6. 6

   Cook in the preheated oven for 20 minutes at 170 ° C with the skin side up.

7. 7

   Sautée the grated cabbage in a saucepan with oil, then mix in the granulated sugar, chilli, curry and vinegar.

8. 8

   Steam until the cabbage is firm to the bite. Finally, season with salt.

9. 9

   Heat the butter in a saucepan until it turns brown and smells nutty. Stir regularly so that the butter does not burn.

10. 10

    Before serving, slice the chicken breasts, arrange them on the red cabbage salad and drizzle with some of the brown butter.