Grapes with Chicken Breast

For the grapes with chicken breast, remove the meat from the bone. Chop the bones and fry them in 1 tbsp. oil on 3 or automatic heat for 12 minutes. Fry the onion and carrot cubes. Season with salt and pepper. Fry the paradeis pulp for 1 min, add wine and clear soup for 45 min, cook on 1 or automatic heat 5-6 and sieve.

Rinse grapes, cut in half, remove seeds. Roast almond kernels. Rinse chili, cut in half lengthwise, remove seeds and cut into strips.

Roast chicken breasts in 1 tbsp. oil first on the skin side, then on the other side for 3 min each on 2 1/2 or automatic cooking zone 10-11. Fill up with 200 ml sauce stock and steam for 15 min on 1 or automatic heat 5-6.

Stew the grapes with the sugar for 1 min in the frying pan until soft.

Bring to a boil with sauce stock, whipping cream and sauce thickener. Add the chili. Serve the grapes with chicken breast with almond kernels and long grain rice.

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