Summary

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

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Instructions

1. Wash and pat dry the 2 chicken breasts.
2. Season both chicken breasts with herbal salt, freshly ground pepper, roughly minced garlic, and paprika powder.
3. 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.
4. Transfer the seared chicken breasts to a greased casserole dish.
5. Brush the chicken breasts with a drizzle of honey.
6. Peel and quarter the 2 onions and 2 tomatoes, then scatter them around the chicken breasts in the dish.
7. Place the casserole in a preheated oven at 180°C (350°F) and cook for 20 minutes.
8. After 10 minutes of oven cooking, pour a splash of white wine over the chicken and vegetables to create more sauce.
9. The chicken is done when the internal temperature reaches 74°C (165°F). Serve with olive bread, oven-baked potato wedges, or vegetables.