Chicken filet in herb-garlic marinade with braised basil tomatoes

Name: Chicken filet in herb-garlic marinade with braised basil tomatoes
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 2-3 stem(s) Thyme; 1-2 Zweige Rosemary; 2-3 Garlic cloves; 1 untreated lemon; 4 TABLESPOONS Oil; 4 Chicken filets (à approx. 175 g); 1/2 bunch Chives; 250 g Low-fat curd; 100 g Schmand; 3-4 Tbsp Milk; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground white pepper; 800 g young medium-sized potatoes; 3-4 Tbsp Olive oil; 600 g Tomatoes; 1 Onion; 1/2 bunch Basil; 7-10 Tbsp freshly ground black pepper; 7-10 Tbsp Basil; baking paper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
80 mins

TOTAL TIME
80 mins

Ingredients

Servings: 4

2-3 stem(s) Thyme
1-2 Zweige Rosemary
2-3 Garlic cloves
1 untreated lemon
4 TABLESPOONS Oil
4 Chicken filets (à approx. 175 g)
1/2 bunch Chives
250 g Low-fat curd
100 g Schmand
3-4 Tbsp Milk
7-10 Tbsp Salt
7-10 Tbsp freshly ground white pepper
800 g young medium-sized potatoes
3-4 Tbsp Olive oil
600 g Tomatoes
1 Onion
1/2 bunch Basil
7-10 Tbsp freshly ground black pepper
7-10 Tbsp Basil
baking paper

Directions

1
Wash the thyme and rosemary and dab dry. Pluck the thyme leaves from the stalks. Pluck rosemary needles from the branches and chop finely. Peel garlic, chop half very finely, cut the rest into slices.
2
Wash the lemon thoroughly and cut into slices. Mix oil, chopped garlic, rosemary and thyme. Wash the meat and dab dry with kitchen paper. Add meat to the herb oil, spread lemon slices on top and cover and leave in a cool place for about 45 minutes.
3
Meanwhile wash the chives, dab dry and cut into fine rolls. Mix quark, sour cream and milk. Put 1 teaspoon of chives aside. Stir the rest of the chives into the quark, season with salt and pepper.
4
Wash the potatoes thoroughly and cut into slices. Put potato slices on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 20-25 minutes.
5
Just before the end of the baking time, sprinkle with a tablespoon of olive oil and sprinkle with salt. In the meantime clean, wash and halve the tomatoes. Peel and roughly dice the onion. Wash basil, dab dry and cut into coarse strips.
6
Heat the rest of the olive oil in a frying pan, place the tomato halves with the cut surface in the oil and braise in it at low heat for about 18 minutes. Add garlic slices and onions 5 minutes before the end of the cooking time.
7
At the end of cooking, sprinkle with basil and season with salt and pepper. In the meantime, remove the meat from the oil and drain well. Pour the herb oil through a sieve, catch the oil and put the herbs aside.
8
Heat the herb oil in a pan and fry the meat in it over medium heat for about 5 minutes on each side. Shortly before the end of the frying time, add the lemon slices and sprinkle with the herbs put aside.
9
Season with salt and pepper. Cut the chicken filets thinly. Serve tomatoes and chicken fillets garnished with basil as desired. Serve potatoes on a plate and quark in a small bowl sprinkled with remaining chives.