Tomato and mozzarella salad with pine nuts and roasted chicken

Ingredients for 2 servings:

• 2 chicken breast fillets
• 250 g cherry tomatoes
• 125 g mini mozzarella
• 6 stalks of basil
• 30 g pine nuts
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar, dark
• 2 tbsp sunflower oil
• some salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

First, toast the pine nuts in a pan without oil, then immediately remove from the pan and let cool. Wash and halve the tomatoes. Drain the mozzarella balls, let them drain, and also halve them. Wash the basil, spin it dry, and roughly chop the leaves. Reserve a few leaves for garnish. Place everything in a bowl, add the olive oil and balsamic vinegar, and mix gently. Season with salt and pepper, then stir in the pine nuts. Heat the sunflower oil in a pan and sear the chicken breast briefly on both sides. Then reduce the heat and cook slowly until just cooked through. Remove the chicken breast from the pan and let it rest briefly. Then cut it into coarse slices and season with salt and pepper. Arrange the salad on plates, place the chicken breast on top, and garnish with some basil.