Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Mustard and rosemary butter
Chicken
Fennel salad
How it's done
Mustard and rosemary butter
Using the whisk on a hand mixer, beat the butter for approx. 2 mins. until light and creamy, stir in the rosemary and mustard, season.
Chicken
Dust the chicken with the flour and shake off the excess. Thread 4 chicken breast pieces alternately with 2 spring onions onto the 4 skewers, season, brush on both sides with half the butter. Cover and chill the remaining butter.
Fennel salad
Mix the mustard, balsamic and oil, season. Add the fennel, radish and radish greens, mix.
Charcoal/gas/electric grill
Grill the skewers over/on a medium heat (approx. 200 °C for approx. 8 mins. on each side, cut into 4 skewers, serve with the fennel salad and the rest of the butter.
| Tip: | Soften the wooden skewers in water for approx. 30 mins. to prevent them from burning during cooking. |
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