John Myers
Contents
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Ingredients
Salsa
- 3 wild Peaches
- 3 Kumato tomatoes
- 1 Shallot, finely diced
- 1 Red Chilli pepper, pitted and finely diced
- 1 Lime, zest and juice
- Voatsiperifery pepper
- Raw sugar
- Olive oil
- Salt
- 2 tbsp Finely chopped leaf parsley
Chicken breasts
- 2 Chicken breasts
- Salt
- Black pepper from the mill
- Oil
Instructions
Salsa
- Wash the peaches, pat dry, remove the stone and cut into small cubes and place them in a bowl. Quarter the kumato tomatoes, remove the core and remove the core and then cut the meat into fine cubes and add to the peaches. Add the shallot and the chilli.
- Grate the lime and add the zest. Mortar a little of the Voatsiperifery pepper and add to the other ingredients. Mix once and season with salt, lime juice and sugar, if necessary also add some Voatsiperifer pepper. Now add a little olive oil and the parsley, mix well and leave to stand in the refrigerator for about 1 hour.
chicken breast
- Preheat the oven to 180 degrees. Salt and pepper the chicken breasts on both sides and fry them in a little oil on both sides and then let them cook in the oven to the end. The length of time depends on the size and thickness of the chicken breast. Usually the pressure test or a roasting thermometer helps.
finish
- Cut the chicken breasts into slices, arrange on a plate and pour the salsa over them. We just had a little baguette with it.
