Toast with Chicken Breast Fillet

Ingredients

• 300 g chicken breast fillet (2 fillets)
• 2 tbsp olive oil
• 1 organic lemon (juice)
• Salt
• Pepper
• 2 Spring Onions
• 2 stalks Parsley
• 1 ripe avocado (200 g)
• 2 tbsp Sour cream
• 4 slices whole‑grain toast
• 1 ball mozzarella (125 g; 40% fat in milk)
• 1 box garden cress

Instructions

1. 1.

   Wash, pat dry, and sear the chicken fillets in olive oil until golden brown on all sides. Let cool briefly, then dice into small cubes. Rinse the lemon hot, zest, and halve it. Drizzle the chicken with lemon juice, season with salt and pepper, and mix well.

2. 2.

   Wash and trim the spring onions, slicing them into thin rings. Wash the parsley, shake dry, and finely chop. Peel the avocado, halve it, remove the pit, and dice one half. Blend the other half with sour cream to make a spread. Stir in the spring onion rings, chopped parsley, and avocado cubes. Season with lemon juice, salt, and pepper.

3. 3.

   Toast the bread slices in a toaster. Spread the avocado mixture on each slice and top with chicken cubes. Sprinkle finely shredded mozzarella over the toast. Bake in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) until the cheese melts. Serve the toast topped with garden cress.