Chicken Breast with Herb Cream Cheese Filling on Vegetable Noodles

Try this delicious noodle dish:

For the varnish, stir together 3 tsp China honey, mustard, seasoning, tomato ketchup, black pepper, Tabasco, 1 tbsp oil and a tiny bit of salt to make a thick sauce. Parcel the chicken breasts and score a deep pocket from the thicker end. Mix cream cheese with shallot and herbs, season with salt, season with pepper and fill in the pockets. Rub the outside of the breasts with China spice.

Heat a little oil, fry the breasts in it for about 3 to 5 min on each side. They should turn quite white, but not brown. Pull the frying pan from the stove, cover chicken breasts with aluminum foil and cool.

Remove peel from carrot and kohlrabi, rinse zucchini and pat dry. Peel strips from all vegetables with a peeler or twist off noodles with a vegetable slicer.

Heat the vegetable soup, pour in the vegetable noodles and cook in about

5 minutes until al dente.

Brush the tops of the chicken breasts thickly with the varnish sauce and place them in the 230 °C oven for 3 to 4 min. Put vegetable noodles with a little bit of clear soup on the plates and put one lacquered breast on each plate.

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