Juicy Provencal Chicken Chops
by Editorial Staff
Provencal, because the dish contains Provencal (French) herbs. Rosemary and basil add flavor to the chicken breast with their bright aromas. Soft meat combined with tender cheese, juicy tomatoes and crispy onions is a great treat for the whole family.
Ingredients
- Chicken breasts – 2 pcs. (500-600 g)
- Tomatoes – 1-2 pcs.
- Any cheese (preferably soft, with a sweetish taste) – 100 g
- Red onion – 1 pc.
- Olive oil – 50-70 g
- Rosemary (dried)
- Basil (dried)
- Thyme (dried)
- Fresh herbs (cilantro or dill) for serving
Directions
- Cooking chops. We wash and dry the chicken breast well. We remove all veins and excess fat. Cut the breast lengthwise into several flat pieces (it turns out about 4-5). Then beat a little on both sides and leave to marinate for 10 minutes with spices and olive oil. We also add salt to taste.
- Cut the previously washed and dried onions and tomatoes into half rings and rings, respectively. The juicier the tomato, the better for the dish. Rub the cheese on a fine grater.
- Put the chops in a preheated frying pan with olive oil. After the chicken is well browned on one side, turn it over to the other. Put the cheese immediately, then the tomatoes and onions on the chops. It is in such a sequence that the cheese “glues” the meat with vegetables, as it were. Fry until tender. Provencal chicken chops are ready! Serve hot with finely chopped herbs. The dish goes well with dry white or red wine
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