Chicken à la Bordelaise

Name: Chicken à la Bordelaise
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Chicken filets (approx. 180 g each); 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g cherry tomatoes; 7-10 Tbsp some + 100 g soft butter; 1 package (50 g) TK Italian Herbs; 1 Egg yolk (Gr. M); 80 g Breadcrumbs; 2 TEASPOONS Tomato paste; 1 TEASPOON Lemon juice

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Chicken filets (approx. 180 g each)
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g cherry tomatoes
7-10 Tbsp some + 100 g soft butter
1 package (50 g) TK Italian Herbs
1 Egg yolk (Gr. M)
80 g Breadcrumbs
2 TEASPOONS Tomato paste
1 TEASPOON Lemon juice

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash chicken fillets and pat dry. Heat 1 tablespoon of oil in a large frying pan. Brown the fillets in it all around for about 3 minutes.
2
Season with salt and pepper. Take it out.
3
Wash the tomatoes, cut them in half and put them into a large greased casserole dish. Sprinkle with 3 tablespoons of oil. Season with salt and pepper. Place the meat on the tomatoes.
4
Knead butter, herbs, egg yolk, breadcrumbs and tomato paste. Season with salt, pepper and lemon juice. Spread the breadcrumb mixture over the meat and bake in a hot oven for 12-15 minutes until golden brown
5
Remove and serve immediately.