Baked chicken breast and pumpkin with rye bread crumbs（Panko）
German rye bread is characterized by its rye aroma and moderate acidity. When baked chicken breast with a generous amount of rye bread, you can enjoy the aroma of the rye. When rubbing the chicken breast with the salted koji, use a plastic bag to ensure that it is evenly coated.
Ingredients: 4 servings
- Rye Bread from Germany 1 slice
- Chicken breast (skinless) 300g
- salted koji(Japanese rice malt) 1 tbsp.
- Pumpkin 150g
- Shibazuke (Pickles with red shiso leaves) 50g
- Cream cheese 100g
- Black pepper To taste
- Olive oil 2tbsp.
Product Notes
Organic rye breads are packed with nutrients and higher in protein than standard breads. This gives them a strength and flexibility in cooking a variety of dishes. Not only great for your digestive system, organic rye bread is great for the environment: sustainably and eco-consciously produced.
Instructions
Crumble the rye bread with hands until it is flaky.
Cut the chicken breast into thin strips, rub it with salted koji, and let it sit for 10 minutes.
Slice the pumpkin into 5 mm pieces, place in a heatproof container, cover fluffily with plastic wrap, and cook in a 600 W microwave oven for 3 minutes.
Roughly chop Shibazuke pickles and mix with cream cheese and black pepper.
Arrange (2) and (3) alternately in a baking dish and spread ④ evenly over the entire surface.Bake in a preheated oven at 230℃ for about 15 minutes.
Once removed, sprinkle all over with (1), drizzle with olive oil, and bake in a preheated oven at 230°C for 5 to 8 minutes.
