Products Needed:
2 chicken fillets
4/9 lb. pumpkin
1/2 cup chutney
2 tbsp. vegetable oil
carry to taste
black pepper ground, salt to taste
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Directions: Salt chicken fillet, pepper, season with carry and fry in a part of oil until golden crust.
Slice pumpkin, fry in the remaining oil.
Put the fillet on greased baking sheet, scatter over pumpkin slices and pour with chutney.
Bake in oven for 10-15 minutes over 355-390°F.
When serving, put the fillet on lettuce leaves and season with chopped greens.
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