Chicken filet with tomato salad

Name: Chicken filet with tomato salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 11 TABLESPOONS + 60 ml olive oil; 40 g Pine nuts; 75 g Basil; 2 Garlic cloves; 40 g freshly grated Parmesan cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g short macaroni noodles; 100 g Baguette-Brot; 1 kg small and medium-sized tomatoes; 2 Onions; 4 Chicken fillets (approx. 150 g each); 125 g Mozzarella cheese; 4 TABLESPOONS Fruit vinegar; 1 TEASPOON Mustard; 1 TABLESPOON Honey

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

11 TABLESPOONS + 60 ml olive oil
40 g Pine nuts
75 g Basil
2 Garlic cloves
40 g freshly grated Parmesan cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g short macaroni noodles
100 g Baguette-Brot
1 kg small and medium-sized tomatoes
2 Onions
4 Chicken fillets (approx. 150 g each)
125 g Mozzarella cheese
4 TABLESPOONS Fruit vinegar
1 TEASPOON Mustard
1 TABLESPOON Honey

Directions

1
For the pesto, heat 1 tablespoon of oil in a frying pan. Roast the pine nuts for approx. 3 minutes while turning them. Wash basil, shake dry. Pluck the leaves from the stalks, except for a little to garnish.
2
Peel and coarsely chop 1 clove of garlic. Puree basil, pine nuts, except for 2 tbsp for the salad, garlic and 60 ml olive oil with a chopping stick. Stir in Parmesan cheese. Season to taste with salt and pepper.
3
Prepare the pasta in boiling salted water according to the instructions on the packet. Cut bread into thin slices. Drizzle with 4 tablespoons of oil, roast slices in a large pan in portions for about 4 minutes each.
4
Wash and halve the tomatoes. Peel onions and 1 clove of garlic. Halve onions and cut into strips, slice garlic. Remove bread from the pan. Heat 4 tablespoons of oil in the frying pan.
5
Cover the tomatoes, onions and garlic and stew for about 10 minutes. Season with salt and pepper.
6
Pour the pasta into a sieve and drain. Dab meat dry, cut in half crosswise and season with salt. Heat 2 tablespoons of oil in a frying pan and fry the meat for about 10 minutes while turning. After about 3 minutes cover with the lid.
7
Cut the cheese into slices. Spread the cheese on the meat for the last 2 minutes of frying time.
8
For the vinaigrette, whisk vinegar, salt, pepper, mustard and honey. Crumble the bread coarsely. Mix tomatoes, bread, pasta, remaining pine nuts and sauce. Arrange salad and meat on plates. Spread 1 tsp. pesto on each meat.
9
Garnish with basil.