Grilled chicken breast with pear, Roquefort cheese and walnuts on pumpernickel

Ingredients serves 2

  • 2 slices of Mestemacher pumpernickel
  • 2 chicken breast filets
  • salt, pepper and paprika according to taste
  • 100 grams Roquefort cheese
  • 3 pears
  • 2 handfuls of walnuts
  • 2 tbsp. butter
  • 1 tbsp. sugar
  • Drizzle of honey


  1. Season the chicken breast filets and grill on both sides in a griddle pan. Cut out the heart piece of 2 pears, remove the core and also briefly grill the pear slices.
  2. Dice the remaining pear. Melt the butter in a pan and gently braise the walnuts in it, together with the pear pieces. Add the sugar and allow to caramelise briefly.
  3. Then dice the cheese.
  4. To serve, layer the pumpernickel, chicken breast and pear. Place the cheese on the pear and put the pear and walnut mixture on top. Garnish with a drizzle of honey.

Photo credits: Susanne Brauer