Remove the tendon from the chicken fillets. Dice the dried tomatoes and sprinkle with the Provence herbs.
Caramelize the oil, tomato paste, balsamic vinegar and sugar in a pan. Add the dried tomatoes and the garlic, over a medium heat for 3 minutes. swing through. Add the fillets and cook for another 3min. roast meat. Salt and pepper.
Add the onion and cook for another 2 minutes. roast meat. Add the cocktail tomatoes, fold in, take off the stove and only have another 2 minutes. let go.
In the meantime, cook the rice in salted water with the turmeric, pour off and serve the fillets on top. If you don`t have turmeric on hand: Is only for the color, you can leave it out.