Raclette with Chicken and Vegetables

Ingredients

• 600 g Chicken breast fillet
• 125 ml apple juice
• 3 tbsp honey
• 1 onion
• 400 g Carrots
• 2 tbsp butter
• Salt
• white pepper (from the mill)
• 300 g frozen peas
• 1 pinch sugar
• 2 sprigs tarragon
• 400 g butter cheese

Instructions

1. 1.

   Rinse the meat under cold water, pat dry with kitchen paper, cut into thin strips and place in a bowl.

2. 2.

   Heat the apple juice with honey briefly until dissolved. Pour the mixture over the meat and marinate in the refrigerator for about 2 hours.

3. 3.

   Peel and finely chop the onion. Peel and dice the carrots. Melt butter or margarine in a pot. Sauté the onion, add the carrots and cook for about 5 minutes. Season with salt and pepper.

4. 4.

   Add about 100 ml water and the frozen peas, cover and steam for another 15 minutes over medium heat. Season with salt, pepper, and sugar. Arrange in a serving bowl.

5. 5.

   Fill a serving bowl with the marinated chicken fillet and set aside.

6. 6.

   Rinse tarragon leaves under cold water, shake dry. Pull leaves from stems and finely chop. Place in a small dish and set aside.

7. 7.

   Remove rind from cheese and cut into pan-sized pieces. Arrange on a plate.

8. 8.

   Preheat the raclette appliance. Place some marinated chicken strips in a pan and cook in the raclette appliance, turning occasionally.

9. 9.

   Season the meat with salt and pepper. Then add the vegetables and some tarragon, top with cheese, and bake in the raclette appliance.