John Myers
Poultry Sliced Italia
The perfect poultry sliced italia recipe with a picture and simple step-by-step instructions.
- 40 g Rice
- 4 piece Tomatoes
- 1 tsp Vegetable broth
- 500 g Chicken breast fillet
- 1 pole Leek
- 3 piece Fresh tomatoes
- 1 toe Garlic
- 1 tsp Olive oil
- 2 tablespoon Tomato paste
- 2 tablespoon Creme Legere
- 1 tablespoon Chopped basil
- 1 pinch Oregano
- Salt
- Pepper
- Prepare rice in salted water and keep warm. Soak the sun-dried tomatoes in the broth, drain them, catching the liquid. Roughly dice the dried tomatoes.
- Cut the chicken breast fillet into strips, the leek into rings, dice the tomatoes and mash the garlic. Heat oil in a pan. Fry the chicken strips in it for about 2-3 minutes, add the leek rings and garlic, fry for about 5 minutes and season well with salt and pepper. Stir in tomato paste, toast briefly and deglaze with tomato soaking liquid.
- Mix in fresh and dried tomato cubes with Creme Legere and bring to the boil once. Season with salt, pepper, basil and oregano and serve with rice. Have fun cooking and enjoy your meal
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