Marinated chicken breast fillet

Ingredients for 4 servings:

• 4 chicken breast fillets
• 1 lemon(s), untreated (organic)
• 40 g basil leaves, fresh
• 20 g pine nuts
• 2 g garlic clove(s), chopped
• 2 g ginger root, chopped
• 2 half tomatoes, dried, pickled in oil
• 1 tbsp sesame oil, toasted
• 4 tbsp olive oil, mild
• 3 tbsp Clarified butter (ghee)
• 2 sprigs of thyme
• 1 clove(s) garlic, crushed
• 2 sage leaves
• ½ vanilla pod(s), scraped out, only the pod, without the pulp
• Black pepper, ground
• Fleur de Sel

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 20 minutes; Total time approx. 6 hours 50 minutes

juicy braised

Roast the pine nuts without fat over low heat until light brown. Grate the lemon zest and then thinly slice the lemon (you need two slices per fillet; reserve the rest to flavor the cooking oil). Finely chop the garlic, ginger, and pickled tomatoes, and finely chop the basil leaves. Blend everything in a mortar with the roasted pine nuts and sesame oil until a fine paste forms. Add the grated lemon zest and half of the olive oil and mix everything into a marinade. Season with pepper. Wash the chicken breast fillets thoroughly in cold water, pat dry, and massage the marinade thoroughly into the meat. Top and bottom of each fillet with a lemon slice. Place all fillets in a sealable container and marinate in the refrigerator for at least 6 hours. Drain the marinated fillets slightly and fry in clarified butter over medium heat for about 4 minutes. Once they have taken on some color, turn the fillets over. Now add the garlic, vanilla pod, remaining lemon slices, sage, and thyme. Cover and braise the fillets over low heat for 15-18 minutes. Baste the fillets with the hot, flavored oil occasionally. Season with pepper and fleur de sel before serving. Serve with risotto, rosemary potatoes, gnocchi, or pasta.