Chicken on quick herb sauce

Name: Chicken on quick herb sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Spring herb baguette (160 g); 4 Chicken fillets (approx. 170 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 2 TABLESPOONS + 1 tsp olive oil; 250 g Greek yoghurt (from skimmed milk; 0,2 % fat); 100 ml Milk; 7-10 Tbsp 1/2 50 g cup of frozen 8 herb mix; 200 g cherry tomatoes; 2 Shallots; 1 Garlic clove; 2-3 TABLESPOONS White wine vinegar; 7-10 Tbsp Sugar; 7-10 Tbsp Coriander

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Spring herb baguette (160 g)
4 Chicken fillets (approx. 170 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
2 TABLESPOONS + 1 tsp olive oil
250 g Greek yoghurt (from skimmed milk; 0,2 % fat)
100 ml Milk
7-10 Tbsp 1/2 50 g cup of frozen 8 herb mix
200 g cherry tomatoes
2 Shallots
1 Garlic clove
2-3 TABLESPOONS White wine vinegar
7-10 Tbsp Sugar
7-10 Tbsp Coriander

Directions

1
Bake the baguette in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 10 minutes. Wash meat, pat dry and season with salt, pepper and paprika. Heat 2 tablespoons of oil in a pan.
2
Fry the meat for 10-12 minutes while turning it over. In the meantime mix yoghurt, milk and herbs with a hand blender. Season with salt and pepper. Wash, clean and quarter the tomatoes. Peel shallots and garlic and cut into fine strips.
3
Heat 1 teaspoon of oil in a frying pan. Sauté the tomatoes, shallots and garlic for 1-2 minutes, deglaze with vinegar and season with salt, pepper and sugar. Wash the coriander. Arrange meat with herb sauce, tomatoes and bread.
4
Garnish with coriander.