Chicken Breast with Bread Fig Filling and Lukewarm Red Cabbage Salad

Mix the bread cubes with the milk and eggs, add the parsley, anise and season with salt.

Chop the figs and mix them in. It should become a slightly creamy mass. If necessary, add a little more milk.

Pour the filling into a piping bag.

Using a knife, poke an oblong pocket in the center of the chicken breast and carefully fill it with the piping bag.

Fry the chicken breast in a pan on the skin side until golden brown.

Roast in the preheated oven for 20 minutes at 170°C with the skin side up.

Sauté the shaved cabbage in a pot with oil, add sugar, chili, curry and vinegar.

Sauté until the cabbage is firm to the bite. Finally, season with salt to taste.

Heat butter in a saucepan until it turns brown and smells nutty. Stir regularly so that the butter does not burn.

Before serving, slice the chicken breasts, arrange on the red cabbage salad and drizzle with the brown butter.

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