Herbed chicken fillet with braised tomatoes

Name: Herbed chicken fillet with braised tomatoes
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 Chicken fillets (approx. 150 g each); 2 TABLESPOONS Olive oil; 2 Garlic cloves; 1⁄2 bunch/pot of basil; 7-10 Tbsp salt, pepper, sugar; 500 g cherry tomatoes; 2 Shallots; 2 TABLESPOONS Balsamic vinegar; 8 discs (approx. 200 g) Ciabatta; 20 g Parmesan (piece)

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 Chicken fillets (approx. 150 g each)
2 TABLESPOONS Olive oil
2 Garlic cloves
1⁄2 bunch/pot of basil
7-10 Tbsp salt, pepper, sugar
500 g cherry tomatoes
2 Shallots
2 TABLESPOONS Balsamic vinegar
8 discs (approx. 200 g) Ciabatta
20 g Parmesan (piece)

Directions

1
Wash the meat and dab dry. Heat 1 tablespoon of oil in a large frying pan. Fry the meat on both sides at medium heat for about 6 minutes. Meanwhile peel and chop the garlic. Wash the basil and shake dry.
2
Pluck leaves from 4 stems and chop. Season meat with salt and pepper. Add garlic and chopped basil about 1 minute before the end of the frying time and fry.
3
Wash the tomatoes. Peel and halve the shallots and cut into thin strips. Remove the chicken fillets from the pan and keep covered and warm. Heat 1 tbsp. oil in hot frying fat, fry shallots in it.
4
Add the tomatoes and braise for 3-4 minutes. Deglaze with vinegar and 100 ml water, bring to the boil. Simmer for 1-2 minutes. Season to taste with salt, pepper and 1⁄2 TL sugar.
5
Meanwhile roasting ciabatta in the toaster. Slice the parmesan into fine shavings with a peeler. Pluck off the remaining basil leaves. Chop large leaves, leave small leaves whole. Arrange chicken filets and tomatoes.
6
Sprinkle with basil and parmesan. Serve with roasted ciabatta.