Pesto escalope with oven tomato salad

Name: Pesto escalope with oven tomato salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg Tomatoes (medium size and cherry tomatoes); 2 Onions; 2 Garlic cloves; 11-13 Tbsp Olive oil; 7-10 Tbsp salt, pepper; 100 g Baguette bread; 4 Chicken fillets (approx. 150 g each); 3 TABLESPOONS Pine nuts; 125 g Mozzarella; 20 g Parmesan (piece); 1 collar Basil; 4 TABLESPOONS Fruit vinegar; 1 TABLESPOON liquid honey; 1 TEASPOON medium hot mustard; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg Tomatoes (medium size and cherry tomatoes)
2 Onions
2 Garlic cloves
11-13 Tbsp Olive oil
7-10 Tbsp salt, pepper
100 g Baguette bread
4 Chicken fillets (approx. 150 g each)
3 TABLESPOONS Pine nuts
125 g Mozzarella
20 g Parmesan (piece)
1 collar Basil
4 TABLESPOONS Fruit vinegar
1 TABLESPOON liquid honey
1 TEASPOON medium hot mustard
baking paper

Directions

1
Wash and halve the tomatoes. Onions peel, halve and cut into strips. Peel garlic and cut 1 clove into thin slices. Mix tomatoes, onions and garlic slices with 2 tablespoons of oil, season with salt and pepper.
2
Spread on a fat pan (deep baking tray).
3
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Line a baking tray with baking paper. Cut bread into thin slices and spread them on the baking tray. Sprinkle with 3-4 tbsp. oil. Roast in a hot oven for about 5 minutes.
4
Wash the chicken fillets, dab dry, cut in half. Roast the pine nuts in a pan without fat, take them out and let them cool down.
5
Take out the bread. Braise tomatoes in the hot oven for 12-15 minutes. In the meantime heat 2 tablespoons of oil in a frying pan. Fry the meat for 10-12 minutes. Season with salt and pepper. Cut mozzarella into thin slices.
6
For the pesto, grate parmesan. Wash basil and shake dry, pluck leaves. Chop the rest of the garlic roughly. Puree 1 tablespoon pine nuts, parmesan, basil, garlic and 4-5 tablespoons of oil with a hand blender.
7
Season to taste with salt and pepper.
8
Remove the tomatoes. Put the fillets on the baking tray (of bread) and spread mozzarella on top. Bake the meat in a hot oven for about 3 minutes.
9
For the salad dressing, mix vinegar, salt, pepper, honey and mustard. Break bread roughly. Mix with tomatoes, remaining pine nuts and sauce. Arrange meat and salad. Spread some pesto on the meat.
10
Add the rest of the pesto.