• 4 chicken supremes (fillets) (free range and organic)
• 6 Juliet® apples
• 500 ml Juliet® apple juice
• 12 asparagus spears
• 100g of germinated seeds, watercress
• 30g of organic butter
• salt, pepper, spices
The night before prepare 2mm thick Juliet® apple crisps (in the oven or in microwave)
Reserve 8 apple slices. Marinate them for 2 hours in the mixture of apple juice and fresh herbs.
Season the meat and brown in butter, skin-side first.
Add the apple slices to the pan. Deglaze with leftover marinade.
Transfer everything onto a baking tray and bake for 15 minutes at 200°.
Steam asparagus for 7 minutes.
Dressing the plate: Arrange the supremes, asparagus, apple crisps and baked apples on a dinner plate. Sprinkle with germinated seeds. Pour remaining cooking juices over the top.
And here you go: a beautiful organic recipe, tasted and approved!