John Myers
Contents
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Ingredients
Spices:
- 2 tbsp Vegetable oil
- 2 Discs White bread
- 2 tsp Parmesan cheese
- 1 tsp Dried Provence herbs
- 1 small Red Onion
- 1 Clove of garlic
- 2 tbsp Vegetable oil
- 1 size Vine tomato
- 2 Spring onions
- 2,5 tbsp Butter
- 0,5 tsp Lemon zest, organic lemon
- 2 tsp Frozen herbs of Provence
- Sea salt, black pepper from the mill
- 1 tsp Italian spice mix
Instructions
- Rinse the chicken breast fillets, pat dry and remove fat and tendons. Halve in the middle. Heat the oil in a pan and fry the fillets briefly on both sides until the meat has taken on a little color. Salt and pepper lightly, remove and place in a baking dish.
- Preheat the oven to 180 degrees (top and bottom heat). Finely grind the white bread together with the Parmesan and the dried herbs in the food processor and set aside.
- Peel and finely dice the onion and clove of garlic. Clean and wash the tomatoes and spring onions. Cut the tomato into cubes and the spring onion into rings. Heat the oil in a pan, first sauté the onion and garlic, after 5 minutes add the tomato and spring onions. Fry for about 5 minutes while stirring.
- Add the butter and lemon zest to the pan and stir in. Melt the butter and heat it up. Season with the spices and refine with the herbs. Finally stir in the bread and Parmesan mixture.
- Spread the mixture generously over the chicken breast fillets and press down a little. Bake in the oven for about 35 minutes, arrange and serve. We had bruschetta potatoes and a tomato and mozzarella salad with a lemon and honey vinaigrette as a side dish. I wish you a lot of fun cooking and a relaxed 3rd Advent ;-))). Link to the bruschetta potatoes in step 6.
- Side dishes: Mediterranean baked potatoes bruschetta style
Nutrition
Serving: 100gCalories: 769kcalCarbohydrates: 0.9gProtein: 4.4gFat: 84.5g
