Bruschetta with chicken breast fillet

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 500 g tomatoes
• 200 g sour cream
• 200 g cheese (Emmental), grated
• 8 slices of bread (rye mix), strong, approx. 50 g each
• 2 onions
• 3 garlic cloves
• 3 tbsp olive oil
• 10 stalks of basil
• 1 pinch(s) of sugar
• Paprika powder, sweet
• salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Peel and finely dice the onions. Peel and finely chop the garlic. Wash and trim the tomatoes and cut into small cubes. Wash the chicken, pat dry, and dice finely. Heat olive oil in a pan and brown the meat vigorously, turning occasionally. Add the onions and garlic and fry briefly. Season with salt, pepper, and paprika. Add the tomatoes, stir in the sour cream, and bring to a boil. Simmer for 6-8 minutes, stirring occasionally. Meanwhile, wash the basil, shake dry, and pluck the leaves from the stems. Season the chicken and tomato mixture again with salt, pepper, paprika, and a pinch of sugar. Stir in the basil leaves, reserving a few for decoration. Preheat the oven: electric oven 230°C, gas mark 4. Place the bread slices side by side on a prepared baking tray. Spread the chicken and tomato mixture evenly over the bread slices. Sprinkle with grated cheese and bake for about 5 minutes. Remove the tray from the oven and arrange the finished bruschetta on 4 plates. Garnish with the remaining basil leaves and serve immediately.