Summary

Ingredients

• 2 small chicken breast fillet (s)
• 1 lime (s), untreated, the zest and juice it
• 1 lime (s), sliced
• 2 cloves garlic, freshly squeezed
• 50 ml cream, liquid
• 8 cocktail tomatoes
• 1 avocado (s)
• 50 g sour cream
• 2 tablespoon olive oil
• 2 sprigs rosemary
• 0.5 teaspoon ½ sugar
• salt and pepper

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Instructions

1. Mix the lime zest, garlic and cream and season with salt and pepper. Wash the chicken breasts and pat dry well. Put the breasts and marinade in a freezer bag and massage everything well. Marinate in the refrigerator for about 1 hour.
2. Peel the avocado and remove the stone. Cut into pieces and puree finely in the food processor with sour cream and just under a teaspoon of lime juice. Then season with salt, pepper and sugar. Put in a cool place.
3. Heat the olive oil in a pan and fry the breasts until crispy. Add the sprigs of rosemary and tomatoes and let sizzle until the tomato skin cracks open.
4. Slice the chicken breasts at an angle and arrange on top of the avocado puree. Garnish with the tomatoes and a few slices of lime. If you like, you can also serve a little rice and get a main course.