Chicken with honey and pea cream

• 4 chicken breast
• 1 tbsp Langnese Bee Easy Acacia Honey
• 400 g green peas (frozen)
• 100 ml buttermilk
• 1/2 tsp turmeric

For the vinaigrette:

• 4 cherry tomatoes
• 1/2 bunch of parsley
• 50 g yogurt
• 50 ml white wine vinegar
• 1 tbsp Langnese Bee Easy Acacia Honey
• 1 tsp Dijon mustard
• 100 ml neutral rapeseed oil
• ground salt and pepper

1

Salt the chicken breasts all over and sear them in a preheated pan on all sides in a little rapeseed oil.

2

Remove from the pan and cook on a baking tray at 80°C in a preheated oven until a core temperature of 63°C is reached. This takes about 30 minutes.

3

In the meantime, bring the Langnese Bee Easy Acacia Honey to a froth in a saucepan over a medium heat and add the frozen peas and buttermilk. Heat everything briefly until the peas are just defrosted and hot. Now add the turmeric and mix everything very finely with a hand blender. Season with salt and keep warm.

4

For the vinaigrette, quarter the tomatoes and remove the seeds. Finely dice the pulp.

5

Finely chop the parsley and stems.

6

Put the yoghurt, vinegar, Langnese Bee Easy Acacia Honey and mustard in a mixing beaker. Mix briefly with a hand blender until smooth. Season well with salt and pepper. Only then start slowly adding the rapeseed oil while blending.

7

Stir in the parsley and diced tomatoes.

8

To serve, create a circle of honey and pea cream around the plate, place the chicken breast on top and drizzle some vinaigrette all over.