Student-Style Baked Chicken Breast

1. 1 Chicken breast filletpack 800 g ≈ $7.23 180 g
2. 2 Onions≈ $1.60 per kg 65 g
3. 3 Garlic≈ $10.00 per kg 5 g
4. 4 Mayonnaise 30 g
5. 5 Carrots≈ $1.50 per kg 60 g
6. 6 Hard cheesepack 200 g ≈ $2.70 25 g
7. 7 Dillpack 50 g ≈ $1.80 5 g
8. 8 Vinegar 9% 5 ml
9. 9 Sugar 3 g
10. 10 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Slice the onion² into half-rings and marinate in a mix of 50 ml water, vinegar, sugar, and 1 g salt for 10 minutes.

2. Mince the garlic³, chop the dill⁷, peel and grate the carrot⁵ coarsely, and grate the cheese.

3. Cut the chicken¹ breast into 1 cm-thick slices across the grain and lightly pound to even thickness.

4. Arrange half the chicken¹ slices in a single layer in a microwave-safe dish, sprinkle with garlic³ and salt, then top with half the drained onions² and half the grated carrot⁵. Spread a thin layer of mayonnaise over the top.

5. Repeat with the remaining chicken¹, onions², carrot⁵, and mayonnaise.

6. Cover with a lid and microwave on high for 12 minutes, then sprinkle with cheese and cook for another 4 minutes until melted.

7. Check for doneness: the meat should be white, and the juices clear. Garnish with dill⁷ and serve.