Summary

Ingredients

• 2 chicken breasts
• 0.5 ½ baguette (s)
• 120 g rocket
• 120 g cherry tomato (s)
• 100 g parmesan cheese
• 30 ml balsamic vinegar, white
• 1 sprig rosemary
• 1 handful olives, black
• olive oil
• sea-salt
• Pepper, black, freshly ground

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Instructions

1. Wash the arugula and tomatoes and remove the stalks from the arugula. Season the chicken breast with freshly ground black pepper and salt and fry in the pan, remove and set aside. Now add olive oil with a sprig of rosemary to the same pan and lightly toast the diced baguette.
2. In the meantime, roughly slice the parmesan and cut the chicken breast into bite-sized pieces. Now mix the rocket, the halved black olives and the chicken breast with the white balsamic vinegar (darker doesn`t look so nice), olive oil, sea salt and pepper from the mill.
3. Briefly place the bread cubes on kitchen paper and put the whole cherry tomatoes in the still hot pan until they burst.
4. Now mix the tomatoes, half of the parmesan and the bread cubes with the rocket and then sprinkle the rest of the parmesan over the top.