1. 1 tsp each black and white peppercorns crushed in a mortar. Mix with 1 tbsp honey, 2 tbsp olive oil and 4 tbsp breadcrumbs. Pluck the leaves from ½ bunch of corianderqruen, chop, stir through with the breadcrumb mixture and season with salt.
2. Season 2 chicken breast fillets (a 200 g) with salt and fry them in 1 tbsp oil until hot all over. Place on a baking tray, spread the breadcrumb mixture evenly over the meat. Cook in the heated oven at 200 degrees (convection oven 175 degrees) on the 2nd rack from the bottom for 10 minutes.
Goes well with: Fennel salad
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