Aromatic chicken with rosemary

03 June 2011

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Amounts for servings:

0.5 pieces of lemon

100 grams onion

300 grams carrots

20 grams salt

2 grams black pepper

5 grams rosemary

30 grams ketchup

600 grams chicken breats fillet

50 mililiters sunflower-oil

Difficulty:

Preparation time: 15 minutes

Cooking time: 30 minutes

Nutritional Information (one serving):

Calories

587 cal

Omega 3

262 mg

Omega 6

10680 mg

Vit. A

12822 IU

DV:256%

Vit. B9

30 mcg

DV:8%

Vit. C

6 mg

DV:9%

Vit. E

3 mg

DV:14%

Vit. K

17 mcg

DV:21%

72 mg

DV:7%

3 mg

DV:15%

50 mg

DV:12%

36 mcg

Cholesterol

66 mg

DV:22%

Recipe tips

1. It's recommended to use 2 rosemary sprigs.
2. To enhance their flavour you can season the chicken with ground rosemary before frying.

1. Cut the chicken breast in thin slices and season with salt and pepper.

2. Fry in hot oil on low heat until well done. Keep warm.

3. Chop finely the onion, julienne (cut in thin strips) the carrot and fry in the oil left from the fried chicken.

4. Add salt and pepper, ketchup and sprinkle with the juice of a half lemon. Finally add the rosemary leaves.

5. Garnish the chicken breast with the vegetables and decorate with rosemary leaves.