ingredients

4 poultry whites
1 small leek
12 yellow cherry tomatoes
2 stems of lemongrass
1 lime
4 whole peppers
8 tbsp. to s. soy sauce
4 tbsp. to s. olive oil

Steps

Fondue of chicken breast with lemongrass

1 Preheat the oven to 200 ° C (item 6). Clean, slice thin leek and lemongrass. Cut the chicken breasts into thin slices and the lemon into 8 quarters.

2 Divide into 4 casseroles, in order: leek, lemongrass, cherry tomatoes , intact whole peppers, chicken, lemon, olive oil, soy sauce, salt and pepper.

3 Close, bake 30 minutes. 10 min before the end of cooking, open, remove peppers and lemon wedges, close.

4 To serve: mix the contents of the casseroles with a spoon, enjoy lukewarm.

tips

Serve each casserole with a bowl of scented rice.

variants
For a softer flavor, remove the chili • If you wish, substitute a sprig of basil that will diffuse its fragrance during cooking.

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