Herb chicken fillet with braised tomatoes and couscous

Name: Herb chicken fillet with braised tomatoes and couscous
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 Chicken filets (175 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Olive oil; 2 Garlic cloves; 200 g red and yellow cherry tomatoes; 1 Stalk Thyme; 8 Stem(s) Lemon balm; 5 Stem(s) Parsley; 1 Onion; 5 Stem(s) Chives; 20 g hard, several days old, lye bread roll; 4 TABLESPOONS Mustard; 1 Spring onion; 250 ml Vegetable broth (instant); 250 g Couscous

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4 Chicken filets (175 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Olive oil
2 Garlic cloves
200 g red and yellow cherry tomatoes
1 Stalk Thyme
8 Stem(s) Lemon balm
5 Stem(s) Parsley
1 Onion
5 Stem(s) Chives
20 g hard, several days old, lye bread roll
4 TABLESPOONS Mustard
1 Spring onion
250 ml Vegetable broth (instant)
250 g Couscous

Directions

1
Wash the meat, dab dry and season with salt and pepper. Heat 2 tablespoons of oil in a coated pan. Fry the meat in it all around for about 10 minutes. In the meantime, wash the tomatoes and grate them dry.
2
Peel the garlic and cut it into pieces. Heat 1 tablespoon of oil in a saucepan. Sauté the garlic until transparent. Wash thyme, dab dry and remove coarse stalks. Add tomatoes and thyme and steam everything for 8-10 minutes.
3
Season to taste with salt and pepper. Put 4 stems of lemon balm aside for garnishing. Wash parsley and lemon balm, dab dry, remove coarse stems and chop leaves coarsely. Peel and finely chop the onion.
4
Wash the chives, dab dry and cut into fine rolls. Grind the pretzel rolls finely in the universal chopper, mix with mustard, chives, onion and parsley. Season to taste with salt and pepper.
5
Clean, wash and cut the spring onion into rings. Bring the stock to the boil. Add couscous and spring onions to the boiling stock. Bring to the boil, turn off the stove. Leave couscous to swell in a closed pot for about 5 minutes.
6
In the meantime take the chicken out and put it into an ovenproof dish. Add the mustard mixture and cook under the grill of the oven for 3-4 minutes. Loosen the couscous with a fork, arrange the meat and tomato ragout on preheated plates.
7
Garnish with melissa.