Rodeo chicken with tomato and pepper salad

Name: Rodeo chicken with tomato and pepper salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 Chicken fillets (approx. 150 g each); 5 TABLESPOONS Oil; 3 TABLESPOONS Tabasco (bottle); 800 g ripe vine tomatoes; 1 (approx. 250 g) Vegetable Onion; 80 g pickled mild peppers (glass); 3 TABLESPOONS White wine vinegar; 7-10 Tbsp salt, pepper, sugar; 120 g medieval Gouda; 2 ripe avocados; 7-10 Tbsp Aluminium foil

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 Chicken fillets (approx. 150 g each)
5 TABLESPOONS Oil
3 TABLESPOONS Tabasco (bottle)
800 g ripe vine tomatoes
1 (approx. 250 g) Vegetable Onion
80 g pickled mild peppers (glass)
3 TABLESPOONS White wine vinegar
7-10 Tbsp salt, pepper, sugar
120 g medieval Gouda
2 ripe avocados
7-10 Tbsp Aluminium foil

Directions

1
Wash the chicken fillets and pat them dry. Mix 1 tablespoon of oil and Tabasco. Marinate the meat in it in the refrigerator for at least 1 hour.
2
Wash and finely dice the tomatoes. Peel and chop the onion. Drain the pepperoni and cut into rings. Mix vinegar with salt, pepper and 1 pinch of sugar. Fold in 2 tablespoons of oil. Mix tomatoes, onion, pepperoni and vinaigrette.
3
Dab meat dry and season with salt. Heat 2 tablespoons of oil in a large ovenproof pan. Fry the meat for about 5 minutes on each side.
4
Preheat the grill of the oven. Coarsely grate the cheese. Cut avocados in half and remove the stones. Remove the flesh with a spoon. Cut the flesh into slices.
5
Place the chicken fillets in the pan with avocado wedges and sprinkle with cheese. If necessary, wrap the handles of the pan with aluminium foil. Bake under the hot grill for about 5 minutes. Season salad with salt and pepper.
6
Arrange meat and salad. Potato wedges taste good with it.