| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/2 Teelöffel | paprika |
| 1/4 Teelöffel | pepper |
| 1/8 Teelöffel | salt |
| 1 x ca. 450 g | Boned, skinned chicken breast, cut into bite-sized pieces |
| 3 Esslöffel | Unsweetened apple cider |
| 1 Tasse | carrots sliced |
| 3 Tasse | Cubed Granny Smith apples |
| 1/2 Tasse | (2 oz) crumbled Gorgonzola cheese, divided |
| 2 Esslöffel | white wine vinegar |
| 2 Teelöffel | shallots minced |
| 4 Tasse | Torn fresh spinach |
|
Combine first 3 ingredients; sprinkle over chicken. Place chicken and cider in an 8-inch square baking dish; microwave on Medium-High (70% power) 6 to 7 minutes, or until done, stirring every three minutes. Drain chicken, set aside, reserving cider mixture. Add carrots to cider; cover and microwave on High 2 minutes. Stir in apples; microwave on High 2 minutes. Drain, reserving 2 Tbsp cider in dish. Combine apples, carrots, chicken and 1/4 c cheese in a bowl, set aside. Add vinegar and shallots to reserved cider mixture, microwave on High 1 minute. Drizzle over chicken mixture; toss gently, and divide among spinach-lined serving plates. Sprinkle with remaining 1/4 c cheese, and serve warm. 4 servings.
///\oo/\\\ From the hearth in Sandee's Kitchen...
|
|
Anmerkungen zum Rezept:
|
