Chicken filet with Salsa Verde on leaf salad
easy
45 mins
45 mins
Ingredients
- 1 collar Parsley
- 1 Garlic clove
- 1 TABLESPOON Capers
- 8 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 Chicken filets (approx. 180 g each)
- 7-10 Tbsp Sweet peppers
- 4 TABLESPOONS Oil
- 1 Mini Romaine lettuce
- 1 lollo bianco
- 1 knife tip Mustard
- 2-3 TABLESPOONS Wine vinegar
- 7-10 Tbsp Sugar
- 200 g cherry tomatoes
- 2 discs Bacon
Directions
- 1
Wash the parsley, dab dry and remove the leaves. Peel the garlic. Puree capers, parsley, garlic and olive oil. Season to taste with salt and pepper. Wash the chicken fillets, dab dry.
- 2
Season with salt, pepper and paprika. Heat 1 tablespoon of oil in a frying pan and fry the fillets over medium heat for 10-15 minutes, turning them over. Wash the lettuce leaves, drain and pluck into bite-sized pieces. Mix mustard, vinegar and 3 tablespoons of oil, season with salt, pepper and 1 pinch of sugar. Remove meat from the pan and let it cool down briefly. Wash the tomatoes, dab dry and clean. Leave the bacon in the pan until crispy, take it out. Fry the tomatoes briefly in the frying fat and remove. Cut bacon in half. Mix salad, tomatoes and vinaigrette and arrange on 4 plates.
- 3
Leave the bacon in the pan until crispy, take it out. Fry the tomatoes briefly in the frying fat and remove. Cut bacon in half. Mix salad, tomatoes and vinaigrette and arrange on 4 plates. Cut chicken fillets into slices and arrange on the plates. Put some of the Salsa Verde on the chicken slices, add the remaining salsa. Garnish with bacon
Nutrition Facts
400 kcal
2 g
33 g
22 g