Chicken Breast with Chèvre and Citrus


It was Good Friday yesterday and not yet time for Easter lamb. The weather was exceptional because it was sunny. I remember it having been cloudy and rainy on Good Friday. Always dark. We started the day by listening to Mozart’s Requiem. Beautiful and quite moving.

This chicken recipe is out lunch yesterday. It tastes of what I felt like eating  and what was in the fridge. It turned out delicious.

This is what you need for 4 large or 8 small lunches.
8 chicken breasts (600 – 700 g)
salt, pepper
1 lemon
zest of one orange
50-70 g of Chèvre
3 garlic gloves
one large red onion
400 g (8) carrots
olive oil

1 Let the chicken warm to room temperature. Rub some salt and pepper into the chicken pieces. Peel the carrots and place them into an oven proof to greased with olive oil.

2 Chop the onion into large pieces and place them in a greased oven pan.

3 Place the chicken breasts in the pan and press the garlic on them. Break the chèvre into small pieces by hand and sprinkle it on the chicken. Cut the lemon into wedges and put in the pan. Grate the zest of the orange and sprinkle on the chicken. Top with olive oil.

4 Bake in 200 C for 30 minutes. Cover with aluminium foil and bake for 10 – 15 min in 150 C. Bake the carrots at the same time.



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