Chicken filets Bordelaise

Name: Chicken filets Bordelaise
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 Chicken filets (approx. 180 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Oil; 300 g cherry tomatoes; 2-3 TABLESPOONS Olive oil; 7-10 Tbsp Sugar; 1/2 bunch Parsley; 4 Stem(s) Thyme; 5 Stem(s) Basil; 2 Garlic cloves; 100 g soft butter; 1 Egg yolk (size M); 80 g Breadcrumbs; 2 TABLESPOONS Tomato paste; 1 Splash of lemon juice; 7-10 Tbsp Grease

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4 Chicken filets (approx. 180 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Oil
300 g cherry tomatoes
2-3 TABLESPOONS Olive oil
7-10 Tbsp Sugar
1/2 bunch Parsley
4 Stem(s) Thyme
5 Stem(s) Basil
2 Garlic cloves
100 g soft butter
1 Egg yolk (size M)
80 g Breadcrumbs
2 TABLESPOONS Tomato paste
1 Splash of lemon juice
7-10 Tbsp Grease

Directions

1
Wash the meat, dab dry. Season with salt and pepper. Heat the oil in a large pan, fry the meat in it for about 3 minutes, take it out
2
Wash the tomatoes, grate them dry and cut them in half. Grease 2 ovenproof dishes. Distribute the cherry tomatoes in the moulds. Drizzle with olive oil, season with salt, pepper and sugar. Place the meat side by side on the tomatoes
3
For the crust, wash the herbs, shake dry. Pluck off leaves and chop finely. Peel garlic and chop finely. Beat butter in a bowl with the whisk of the hand mixer until creamy. Stir in herbs, garlic, egg yolk, breadcrumbs and tomato paste. Season with salt, pepper and lemon juice
4
Spread the crumb mixture over the meat. Place both forms next to each other in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer). Bake the fillets for 12-15 minutes until golden brown. Remove and serve immediately