Mediterranean Chicken Breast with Feta
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g chicken breast
- 500 g cherry tomato (s) or cocktail tomato
- 200 g feta cheese
- 75 ml balsamic vinegar
- 25 ml crema di balsamic vinegar
- 30 ml vegetable stock
- 2 tablespoon olive oil
- 3 tablespoon pine nuts
- Basil leaves, fresh
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C with convection. A roasting pan is best for the preparation.
- Fry the chicken breasts in the roasting pan until crispy on both sides. If the roaster is well coated, no fat is needed. Season the chicken breasts with salt and pepper to taste.
- When the chicken breasts are golden brown on both sides, deglaze with balsamic vinegar. The chicken breasts shouldn`t be done yet!
- Cut the feta cheese into slices, distribute on the chicken breasts and distribute the washed cherry tomatoes in the roaster. Pour the olive oil and the crema di balsamic vinegar over the tomatoes and chicken breasts and place the roaster in the oven on the middle rack for 20 minutes.
- In the meantime, roast the pine nuts in a pan. To serve, sprinkle the chicken breasts with the pine nuts and fresh basil.
- If you don`t want food combining, you can serve it with whole grain rice.
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