Baked Chicken Breast Fillet with Caramelized Tomatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 medium tomato (s)
- 1 chicken breasts
- 50 g pasta, made from durum wheat semolina as desired
- some sugar, brown
- Basil and herbs as desired
- Pepper, freshly ground
- salt
- Flour
- Breadcrumbs
- Parmesan
- olive oil
Print Recipe
Pin Recipe Instructions
- Rinse the tomatoes, pat dry, cut out the stems and cut a 1 cm thick slice from the center of each tomato. Core the tomato remains and cut into pieces. Sprinkle the tomato slices with pepper. Mix 1 part flour, 2 parts breadcrumbs, 3 parts Parmesan and turn the tomato slices in it. Heat some olive oil in a pan and fry the tomato slices brown on both sides. Take out of the pan. Preheat the grill on the highest setting.
- Rinse the chicken breast fillet, pat dry and fry for about 3 minutes on each side, season with salt and pepper and place in an ovenproof dish.
- Cook the pasta in salted water according to the instructions on the packet and keep warm.
- Place the fried tomato slices on the meat and sprinkle with the brown sugar. Grill over under the preheated grill until the sugar has melted (takes about 15 minutes).
- In the meantime, add some olive oil to the pan with the frying fat. Rinse the basil, shake dry and roughly chop. Add the basil and remaining tomato pieces to the pan and toss in it. Season with salt and pepper and mix with the ribbon noodles. Season with herbs as you like (I use fresh herbs such as oregano and thyme from the garden or a seasoning mix with dried herbs). Place the gratinated chicken breast on top and enjoy.
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