Grilled chicken with asparagus and white cheese cubes
Crispy summer grill

Grilled chicken with asparagus and white cheese cubes

  • Cook: 20 min


  • 200 g Apetina® Classic Cubes in Brine
  • 500 g chicken (inner) fillet
  • 600 g small potatoes
  • 1 green paprika
  • 6 white asparagus
  • 2 tbsp horseradish
  • 2 tbsp chives
  • 100 ml rapeseed oil
  • 15 g butter for baking
  • (Smoked) paprika spice
  • salt


As the Apetina cubes absorb the heat from the other ingredients, the cheese blends smoothly into the dish without losing its structure and mild and creamy flavour


Use a mixture of sliced potatoes and parsnip (same preparation as the small potatoes) to add a different flavour to the dish

A crispy grilled dish with white cheese – perfect for a summer’s evening

Pre-heat oven to 225*C. Place an oven tray in the oven to heat up Wash and boil the small potatoes for approx. 10 minutes Drain the potatoes and add them to the pre-heated oven tray. Drizzle with grapeseed oil Return the tray to the oven and roast the potatoes for 12 – 15 min. (Toss the potatoes around on the tray every so often) Cut the green paprika into medium-small cubes Diagonally cut the white asparagus into bitesize pieces Pre-heat a grill pan, add butter and allow to brown slightly Grill the chicken for 4 min. on each side Sprinkle the smoked paprika spice over the chicken Add salt to taste and remove the chicken from the heat Now add the asparagus pieces and green pepper cubes and toss After 1 min., add the red onion and the grill pan, which is cooling down Finally add the potatoes and toss all the ingredients together After serving, garnish with horse radish and chives

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