Chicken breast fillet with vegetable skewers

Ingredients

• 4 chicken breast fillets
• 0.5 bunch marjoram
• 1 tsp paprika powder (spicy)
• Sea salt
• crushed pepper
• 1 Garlic clove
• 1 Tbsp clarified butter
• 1 Carrot
• 1 yellow bell pepper
• 1 red bell pepper
• 1 small fennel bulb
• a handful mushrooms
• 2 red peppers
• 1 onion
• 1 tsp Olive oil

Instructions

1. 1.

   Peel the garlic and finely chop it. Season the chicken breasts with garlic, pepper, paprika, and sea salt; let sit for 10 minutes.

2. 2.

   Clean the vegetables, cut into 2-3 cm squares, and alternate them on wooden skewers. Blanch the skewers in boiling salted water for 1 minute, drain well, and place on a greased baking sheet. Lightly season with salt and pepper, sprinkle marjoram, and bake in a preheated oven at 200°C for about 15-20 minutes.

3. 3.

   At the same time, sear the chicken breasts in a pan over hot clarified butter, browning all sides in 3-4 minutes; top with marjoram, wrap in foil, and place on the skewers in the oven to finish cooking for 10-15 minutes.

4. 4.

   Remove the meat from the oven, slice it, and arrange it with the skewers on plates before serving.