30gramsEatlean cheeseor another similar kind of lower fat cheese
5gramsyeast flakes
2chicken breast fillets
salt, pepper, cumin, ground coriander, paprika powder, cayenne pepper, garlic powder, optionally some French fries seasoning
Anleitungen
Preheat the oven to 210 degrees bottom/top heat.
Peel the potatoes or wash them well and cut them in half lengthways. Cut the halves into fine slices and put them into a large bowl. Season generously with cumin, ground coriander, paprika powder, cayenne pepper, garlic powder and optionally with a French fries seasoning.
Spread the potato wedges on a baking tray laid with baking paper and put them in the oven for about 25 minutes until they are crispy and small blisters form.
Clean the mushrooms and chanterelles and halve, quarter or eighth them - depending on the size of the mushrooms. Heat a non-stick pan on medium heat and add the mushrooms without any oil or spray. This is how they develop their tasty nutty aroma. Fry them for about 5 minutes until they are soft and juicy.
Meanwhile, heat the soy milk in a saucepan and add the cream cheese, stirring regularly. As soon as the milk begins to simmer, reduce the heat to a low setting and add the finely diced Eatlean cheese and the yeast flakes. Season with salt and pepper and let it simmer for about 2 minutes. Then add the mushrooms to the sauce and continue stirring occasionally
Free your chicken fillets from any tendons and season it on both sides with a little salt, pepper and paprika powder. Spray your pan with some oil and put the chicken fillets in it. Fry them on both sides until they are done.
When the meat is done, you can serve it with the sauce and your fries.
Notizen
Of course, the chicken can also be wonderfully replaced by tofu or tempeh.(The nutritional values refer to a chicken filet of approx. 200g)
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