Chicken filet in herb coating with melted cherry tomatoes
very easy
30 mins
30 mins
Ingredients
- 1–2 Garlic cloves
- 1/2 bunch Basil
- 4 Chicken fillets (approx. 150 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Oil
- 1/2 (approx. 200 g) Ciabatta bread
- 4 TABLESPOONS Olive oil
- 500 g cherry tomatoes
- 2 Shallots
- 1 1/2 TABLESPOONS dark balsamic vinegar
- 150 ml Vegetable broth
- 1/2 TEASPOON Sugar
- 25 g Parmesan cheese
- baking paper
Directions
- 1
Peel and chop the garlic. Wash 4 stems of basil, shake dry, pluck leaves from the stems and chop finely. Wash the meat and dab dry. Season with salt and pepper. Heat oil in a large pan. Fry meat over medium heat for 10-12 minutes, turning. Add the garlic and basil 1-2 minutes before the end of the frying time and fry with the meat
- 2
Cut the ciabatta into slices. Sprinkle each slice with a few drops of olive oil (about 2 tablespoons in total) and place on a baking tray lined with baking paper. Roast in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for 8-10 minutes until golden brown
- 3
Meanwhile wash the tomatoes and grate them dry. Peel and halve the shallots and cut them into thin strips. Heat 2 tablespoons of olive oil in a frying pan. Sauté the shallots for about 2 minutes. Add the tomatoes and steam for about 4 minutes. Deglaze with vinegar and stock, bring to the boil and simmer for 1-2 minutes. Season to taste with sugar, salt and pepper
- 4
Parmesan shavings. Wash the rest of the basil, shake dry and remove the leaves. Chop large leaves. Leave small leaves whole. Arrange tomatoes and 1 chicken filet on plates. Sprinkle with basil and parmesan. Add roasted ciabatta
Nutrition Facts
470 kcal
31 g
19 g
41 g
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