John Myers
Contents
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Ingredients
- 400 g Beefsteak tomatoes
- 0,5 bunch Basil
- 0,5 bunch Thyme
- 100 ml Instant vegetable broth
- Salt
- Pepper from the grinder
- 4 Chicken breast fillets approx. 800 g
- 40 g Freshly grated Parmesan
- 2 Eggs
- 2 tbsp Flour for turning
- 3 tbsp Oil
Instructions
- Clean the tomatoes, score crosswise, dip briefly in boiling water, quench, peel, quarter, core and dice. Wash the herbs, shake dry and chop finely, except for a small residue for garnish.
- Bring the broth to the boil, add the diced tomatoes, season with salt and pepper. Stir in the chopped herbs. Let the sauce reduce a little.
- Wash the chicken breast fillets, pat dry and season with salt and pepper.
- Mix the Parmesan with the eggs. Turn the chicken breast fillets first in the egg and cheese mixture, then in the flour.
- Heat the oil in a pan and fry the chicken breast fillets in it for about 5 minutes on each side.
- Arrange the chicken breast fillets with the tomato sauce on plates and serve garnished with herbs. Whole grain rice goes well with it.
Nutrition
Serving: 100gCalories: 674kcalCarbohydrates: 1.6gProtein: 0.6gFat: 75.3g
