I used boneless chicken thighs fir this dish. They cook much faster.
Thry render a lot of fat on the baking paper. To get rid of it, I pulled the skin off after baking and discarded it with the fat. With this method, the seasoning and the moisture stayed with the meat.
The mini romain lettuce was just pulled apart. I drizzled some rose balsamic vinegar on top and used my olive oil spray bottle for a light touch of oil. Freshly ground pepper and very little salt followed. Some mustard cream with veggies was in the fridge. A few teaspoons of it were the topping on the lettuce and went very well with the chicken.
Ingredients:
240 g boneless chicken thighs with chicken seasoning
1 head mini romain lettuce
1 tbsp rose balsamic vinegar, spray olive oil, salt, pepper
3 tsp Bautz'ner mustard cream with veggies
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