Summary

Ingredients

• 2 chicken breast fillet (s)
• 250 ml milk with a fat content 0.3-3.5%
• 2 teaspoons chicken broth, granulated or vegetable broth
• 1 clove (s) garlic, finely chopped or pressed
• Oregano, rubbed
• Ground thyme
• 1 teaspoon, leveled salt
• 1 pinch (s) freshly ground pepper and some chili and curry
• 1 teaspoon honey or sugar
• 1 dash vinegar, fine
• 2 tablespoon parmesan, to tie
• 50 g tomato paste, or ketchup OR:
• 0.5 can ½ (s) tomato (s), happened
• Basil, fresh chopped
• Parmesan
• Spice (s), according to your own preferences

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Instructions

1. My recipes are geared towards a low-fat diet!
2. If necessary, the amount of ingredients can be increased or higher fat ingredients can be used. The principle of production remains the same!
3. Cover a smaller and narrow pot on the bottom with water and add the milk.
4. Add the spices such as oregano and thyme and the garlic to the milk.
5. Bring everything to the boil briefly, stir in the vegetable stock and salt and soak the chicken breast in the milk that has been brought to the boil.
6. Let it steep for 10-12 minutes with the lowest simmering heat and the lid closed.
7. Use the residual heat of the plates in the case of an electric stove.
8. Remove the chicken breast and keep it ready on a platter.
9. In the meantime, mix the tomato paste or ketchup with all the ingredients well, season to taste and add to the milk.
10. If a skin has formed, remove it beforehand or pour it through a sieve.
11. Cut the chicken breasts into smaller cubes and briefly reheat them in the sauce.
12. The slices should be juicy and have a very light pink shimmer!
13. Do not boil again!
14. Add the fresh herbs before serving.
15. It goes well with pasta of all kinds, rice and baguette!
16. According to WW 2010 - 5.5 PP per serving
17. at
18. 120 g chicken breast 3 PP + 2.5 PP for cheese and milk