Roasted maize-fed chicken with Malax Loaf and smoked bacon bake

- Trim the excess fat and skin from the chicken breasts.
- Put the chicken breasts in a frying pan, skin side down, and brown until golden brown.
- Bake the chicken breasts in the oven at 120 °C.

- Cut the Malax Loaf slices into cubes.
- Cut the bacon slices into small pieces.
- Chop the pak choi into strips.
- Fry the bacon and Malax Loaf cubes in a frying pan.
- Add the pak choi strips and continue frying for a while.
- Season with salt and pepper.
- Sprinkle chopped fresh parsley on top of the stuffing (optional).

Carrot puree
- Peel and chop the carrots and onion.
- Brown the carrots and onion in a saucepan with butter.
- Add the orange juice and enough water to cover the carrots.
- Add the tarragon.
- Cook the carrots.
- Remove the twig of tarragon.
- Drain the carrots well.
- Put the hot cooked carrots in a blender.
- Add the crème frâiche and grind into a purée.
- Season with salt and pepper.

  • 4 maize-fed chicken breasts
  • 4 slices of Malax Loaf
  • 100 g smoked bacon
  • 4 stems of pak choi
  • 200 g carrots
  • 50 g butter
  • 150 g crème frâiche
  • 1 l orange juice
  • 1 sweet onion
  • 1 twig of fresh tarragon