Marinated chicken fillets

Name: Marinated chicken fillets
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 5 Bay leaves; 4 Stem(s) Thyme; 3 TABLESPOONS Lemon juice; 4 TABLESPOONS Oil; 4 Chicken filets; 700 g Tomatoes; 1 Vegetable Onion; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 Garlic cloves; 1 TEASPOON Sweet peppers; 200 ml Vegetable broth; 4 Lemon slices

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

5 Bay leaves
4 Stem(s) Thyme
3 TABLESPOONS Lemon juice
4 TABLESPOONS Oil
4 Chicken filets
700 g Tomatoes
1 Vegetable Onion
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 Garlic cloves
1 TEASPOON Sweet peppers
200 ml Vegetable broth
4 Lemon slices

Directions

1
Chop three bay leaves, pluck thyme leaves from two stems, mix herb leaves with lemon juice and a tablespoon of oil. Spread the chicken fillets with it and marinate for one hour.
2
Wash the tomatoes and cut them into slices, removing the stalk. Peel the onion, halve it crosswise and cut it into half rings. Dab the chicken dry, season with salt and pepper and fry all around in the remaining oil.
3
Continue frying over a mild heat for 10 to 15 minutes. Peel the garlic and press it through a garlic press. Fry the onion rings, garlic, bell pepper and the remaining bay leaves in the remaining fat for ten minutes.
4
Add stock and tomato wedges and steam for three minutes. Remove the remaining thyme leaves and fold them in. Season to taste with salt and pepper. Cut the chicken meat open and serve with halved lemon slices and the sauce.
5
Rice tastes good with it.