Add rosemary under the skin of the chicken breast.
Brown the chicken breast in a hot pan on the skin side, season with salt and pepper.
Turn over and roast in the oven at 160 °C for 8-10 minutes.
When cooled, cut into oblong slices.
Sauté the herb mushrooms in a hot pan with olive oil and garlic, deglaze with apple cider vinegar, season with salt and pepper.
Cut out cornbread slices or cut into squares, brush with butter and warm up briefly in the oven.
Serve with the marinated salad leaves.
Preparation Tip:
This dish is ideal as a light main course, but can also be served as an appetizer.
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