{"id":3793,"date":"2012-02-06T19:21:49","date_gmt":"2012-02-06T19:21:49","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/06\/salat-aus-gefulltem\/"},"modified":"2012-02-10T19:07:10","modified_gmt":"2012-02-10T19:07:10","slug":"salat-aus-gefulltem","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/06\/salat-aus-gefulltem\/","title":{"rendered":"Salat aus gef\u00fclltem H\u00e4hnchen mit Feigen und Blauschimmelk\u00e4se"},"content":{"rendered":"

Zutaten<\/strong><\/p>\n

4 H\u00e4hnchenbr\u00fcste
\n1 EL Butter
\n1 Fr\u00fchlingszwiebel
\n60 g Pilze
\n1 Scheibe Wei\u00dfbrot
\n15 g Blauschimmelk\u00e4se
\n30 g Feigen, getrocknet
\nSalz, Pfeffer
\nRuccola-Salat<\/em>
\n1 kleiner Bund Ruccola
\n1 kleiner Radicchio
\nDressing<\/em>
\n1 TL Dijonsenf
\n2 EL Rotweinessig
\n125 ml Oliven\u00f6l
\nZubereitung<\/strong><\/p>\n

1. Den Backofen 5 Minuten vorheizen (190 \u00b0C, Stufe 3).
\n2. Eine mittelgro\u00dfe Backform buttern. Restliche Butter in der Bratpfanne zerlassen. Die Fr\u00fchlingszwiebel diagonal bl\u00e4ttrig schneiden, in der Butter auf kleiner Flamme weich werden lassen.
\n3. Die Pilze putzen und feucht abwischen. Fein hacken und zur Fr\u00fchlingszwiebel geben. Salzen und pfeffern. Auf gro\u00dfer Flamme 2-3 Minuten garen, bis die Fl\u00fcssigkeit verdampft ist.
\n4. W\u00e4hrenddessen das Brot klein schneiden. Den K\u00e4se zerbr\u00f6seln, die Feigen kleinhacken. Wenn die Pilze trocken sind, aus der Pfanne nehmen. Das Brot, den K\u00e4se und die Feigen dazugeben. W\u00fcrzen.
\n5. Die Haut von den H\u00e4hnchen l\u00f6sen, in jedes Taschen schneiden. Die F\u00fcllung hineingeben. H\u00e4hnchen in die gebutterte Form legen und mit Folie bedeckt 30 bis 35 Minuten garen. Gr\u00f6\u00dftes St\u00fcck mit dem Messer anstechen. Der Saft darf nicht mehr rosa sein.
\n6. F\u00fcr den Salat den Rucola waschen und trockenschleudern. Den Radiccio von den \u00e4u\u00dferen Bl\u00e4ttern befreien. Beides in Streifen schneiden. Aus den angegebenen Zutaten ein Dressing bereiten.
\n7. Die H\u00e4hnchenbr\u00fcste diagonal in 4 bis 5 Scheiben schneiden und f\u00e4cherf\u00f6rmig auf den Tellern ausbreiten. Die H\u00e4lfte des Dressing \u00fcber den Salat geben, den Rest \u00fcber die H\u00e4hnchen gie\u00dfen.<\/p>\n

This was posted on Google+\u2026<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"

Zutaten 4 H\u00e4hnchenbr\u00fcste 1 EL Butter 1 Fr\u00fchlingszwiebel 60 g Pilze 1 Scheibe Wei\u00dfbrot 15 g Blauschimmelk\u00e4se 30 g Feigen, getrocknet Salz, Pfeffer Ruccola-Salat 1 kleiner Bund Ruccola 1 kleiner Radicchio Dressing 1 TL Dijonsenf 2 EL Rotweinessig 125 ml Oliven\u00f6l Zubereitung 1. Den Backofen 5 Minuten vorheizen (190 \u00b0C, Stufe 3). 2. Eine mittelgro\u00dfe … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[3],"tags":[543,542,379],"class_list":["post-3793","post","type-post","status-publish","format-standard","hentry","category-salat","tag-blauschimmelkase","tag-feigen","tag-hahnchen","item-wrap"],"yoast_head":"\nSalat 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