Ingredients for the chicken breasts:
•    2 tbsp Kühne Whole Grain Mustard
•    4 chicken breasts
•    3 onions
•    1 egg yolk
•    1 tbsp flour
•    30ml olive oil
•    1 little bunch of parsley
•    Salt pepper from the mill, sugar
For the salad:
•    Kühne Dressing of your choice
•    250g mixed green salads
•    1 little bowl of garden cress

Preparation:
Spice the chicken breasts with salt and pepper. For the crust, mix the mustard, the egg yolk and the flour. Cut the onions in cubes and the sheets of parsley in fine bands. Add the onion cubes and half of the parsley to the mustard mixture and disperse this on the top side of the chicken breasts. Heat the olive oil in a deep braised pan and lay the chicken breasts with their crusty side upwards in the hot pan. Put the pan in the preheated oven (200 degrees °C) for approx. 15 min. (CAUTION! Don‘t use a pan with a plastic handle!) Clean, wash and spin-dry the salads. Marinate with your favorite dressing, distribute on four plates and disperse the cress over. Arrange finally the chicken breast on the salad bed, garnish with the other half of parsley before serving.