John Myers
Chicken Breast with Pisto Manchego
The perfect chicken breast with pisto manchego recipe with a picture and simple step-by-step instructions.
- 2 piece Chicken breast with skin
- 120 g Fresh onion
- 2 Pc. Fresh peppers, red and green
- 2 Pc. Beefsteak tomatoes fresh
- 180 g Eggplant fresh
- 1 tsp Sugar
- Salt
- Black pepper from the mill
- Rosemary fresh, finely chopped
- Extra virgin olive oil
- Clean the chicken breast, salt and fry in olive oil, brown on the skin side and briefly on the other side. Season with pepper and fry in the oven at 140 degrees top / bottom heat for about 15 minutes until juicy.
- Clean the vegetables, peel and core the bell peppers and tomatoes, and cut everything into cubes of about 1.5 cm. First, fry the onion cubes in olive oil over medium heat. Stir regularly. Add the bell peppers and, as soon as they start to soften, add the zucchini. Salt and pepper the vegetables and gently turn and fry.
- In the meantime, fry the aubergine cubes in olive oil over high heat until golden brown. Remove, season and drain.
- Add tomatoes, aubergines, sugar and rosemary to the other vegetables. Cook for another 5 minutes, so that everything is soft but still bite.
- Season the vegetables to taste and serve with the chicken breast. Fresh baguette goes well with it.
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