cherry tomato and apricot salad

Name: cherry tomato and apricot salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 Chicken fillets (approx. 150 g each); 7 TABLESPOONS Olive oil; 1 kg Apricots; 500 g cherry tomatoes; 4 TABLESPOONS white balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 collar Basil; 150 g Fresh goat cheese; 2-3 TABLESPOONS dark balsamic cream

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4 Chicken fillets (approx. 150 g each)
7 TABLESPOONS Olive oil
1 kg Apricots
500 g cherry tomatoes
4 TABLESPOONS white balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 collar Basil
150 g Fresh goat cheese
2-3 TABLESPOONS dark balsamic cream

Directions

1
Wash the meat and dab dry. Heat 2 tablespoons of oil in a pan and fry the fillets on each side for about 5 minutes. Wash, halve, stone and slice the apricots. Wash and halve the tomatoes. Whisk vinegar with salt, pepper and sugar. Fold in 5 tablespoons of oil in a thin stream, season to taste. Mix apricots and tomatoes with the vinaigrette
2
Wash the basil, dab dry and remove the leaves. Mix into the salad. Crumble cream cheese over it. Season meat with salt and pepper. Cut into slices and serve with the salad. Sprinkle with balsamic cream