Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 2 chicken breasts
- Herbal salt (e.g. Rustica) from the mill
- garlic
- pepper from the grinder
- Paprika powder, noble sweet
- 2 onions)
- 2 tomato (s) or
- some cocktail tomatoes
- 2 tablespoons oil
- some white wine
- some honey
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Wash and pat dry the 2 chicken breasts.
- Season both chicken breasts with herbal salt, freshly ground pepper, roughly minced garlic, and paprika powder.
- Heat the 2 tablespoons of oil in a pan over medium-high heat. Fry the seasoned chicken breasts for 2-3 minutes on each side until golden brown.
- Transfer the seared chicken breasts to a greased casserole dish.
- Brush the chicken breasts with a drizzle of honey.
- Peel and quarter the 2 onions and 2 tomatoes, then scatter them around the chicken breasts in the dish.
- Place the casserole in a preheated oven at 180°C (350°F) and cook for 20 minutes.
- After 10 minutes of oven cooking, pour a splash of white wine over the chicken and vegetables to create more sauce.
- The chicken is done when the internal temperature reaches 74°C (165°F). Serve with olive bread, oven-baked potato wedges, or vegetables.
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