Herb Crusted Chicken With Braised Red Cabbage Recipe

German cuisine · 319 calories

About this recipe

Herb Crusted Chicken with Braised Red Cabbage is a delightful German-inspired dish that brings together rich flavors and balanced nutrition. The chicken, coated in a mix of fresh parsley, thyme, and breadcrumbs, is tender and aromatic, offering the perfect protein centerpiece. Paired with braised red cabbage, cooked with apple cider vinegar and a touch of brown sugar, this side dish adds a sweet and tangy contrast that complements the herb-crusted chicken beautifully. Preparing this meal is straightforward yet rewarding, as you sear and bake the chicken to golden perfection while simmering the cabbage to tender caramelization. The dish is not only a feast for the senses but also provides 35 grams of protein and a good dose of fiber, making it a wholesome option for dinner. Serve this comforting meal warm, ideal for cozy evenings or a special treat to elevate your weeknight dining experience.

Ingredients

  • NaN Fresh Halal Chicken Breast - Boneless Without Skin
  • - Schwartz Flat Leaf Parsley
  • - Ducros Dried Thyme
  • 120 G Blue Dragon Panko Breadcrumbs 120g
  • NaN Large English Brown Eggs
  • - Biona Capers In Olive Oil
  • - Edmal Red Cabbage
  • - Apple Cider Vinegar
  • 300G Brown Sugar With Ginger, 300G
  • 324G Borough Broth Low Fodmap Chicken Bone Broth
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g

Instructions

  1. 1. Preheat your oven to 200°C and prepare a baking tray lined with parchment paper.
  2. 2. Chop parsley and thyme finely, then mix them with breadcrumbs in a shallow dish.
  3. 3. Beat the egg lightly in a separate bowl and season with a pinch of salt and pepper.
  4. 4. Dip each chicken breast into the egg mixture, ensuring it is fully coated.
  5. 5. Roll the coated chicken in the breadcrumb mixture, pressing down to adhere the herbs well.
  6. 6. Heat olive oil in a skillet over medium heat and sear the chicken breasts for 2 minutes per side.
  7. 7. Transfer the seared chicken to the prepared baking tray and bake for 15 minutes until fully cooked.
  8. 8. Meanwhile, shred the red cabbage thinly and heat a large saucepan over medium heat.
  9. 9. Add the cabbage to the pan along with apple cider vinegar, brown sugar, and chicken stock.
  10. 10. Stir well and let the cabbage simmer for 10-12 minutes until tender and slightly caramelized.
  11. 11. Season the braised cabbage with salt and black pepper to taste before removing from heat.
  12. 12. Plate the herb-crusted chicken alongside the braised red cabbage and serve warm.