Chicken breast with roasted asparagus and tomato confit

Ingredients for 2 servings:

• 2 chicken breasts, skinned
• 6 stalk(s) asparagus, white
• 6 stalk(s) asparagus, green
• 1 liter of water
• 1 tsp sugar
• 2 tsp salt
• 1 tbsp butter for the broth
• 6 tomatoes (vine tomatoes)
• 2 onions
• 2 tbsp ajvar
• 1 tbsp tomato paste
• 1 tbsp garlic, chopped
• 1 tbsp sambal oelek
• some margarine substitute (Rama Culinesse)
• salt and pepper
• Thyme, chopped
• Rosemary, chopped
• 2 tbsp lemon juice
• Basil, dried
• some flavoring

Instructions

Working time approx. 55 minutes; Total time approx. 55 minutes

Clean the chicken breasts, season with salt and pepper. Sprinkle with dried thyme and rosemary. Meanwhile, bring the water to a boil in a large pot with the sugar, salt, butter, and lemon juice. At the same time, bring a second pot of water to a boil. Cut a small cross into the vine tomatoes and add them to the boiling water for about 1 minute. Remove and peel the skin, then dice. Trim the ends of the asparagus and peel them. Add them to the boiling water in the large pot for about 10 minutes. Brown the chicken breasts on each side in a pan over medium heat. Then place in a preheated oven at 170°C. Sauté the onion and chopped garlic in a little oil until translucent. Reduce the heat to low. Add the diced tomatoes, ajvar, tomato paste, basil, sambal oelek, salt, pepper, and aromatics to taste. Simmer for about 5 minutes. Remove the asparagus from the water and toss it in the roasted chicken breasts over medium heat. Arrange the chicken breasts and roasted asparagus on warmed plates. Finally, drape the preserved tomato confit over both. Serve immediately.