Pan bread with marinated cabbage, herb sauce and oven-baked chicken

Ingredients for 2 servings:

• 2 chicken breasts
• 6 tbsp olive oil
• 1 tsp chili flakes
• 200 g tomatoes
• 2 spring onions
• 150 g pointed cabbage
• 20 g Parmesan
• 2 tbsp balsamic vinegar, lighter
• 3 sprigs basil
• 1 onion(s), red
• 1 tbsp lemon juice
• 1 tsp chervil, dried
• salt and pepper
• Oil for the mold
• 125 g spelt flour
• 100 g yogurt
• 1 tsp baking powder
• 1 pinch of salt
• 1 tbsp olive oil
• Flour for the work surface
• Oil for the pan

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 15 minutes

For the marinated cabbage, cut the spring onions into rings and the cabbage leaves into thin strips. Season both with chervil, a little salt, 3 tablespoons of olive oil, and the lemon juice. Then knead vigorously for 2 minutes and let marinate for at least 1 hour. Rinse the chicken breasts, pat dry, and season with salt, pepper, and a few chili flakes. Place in a greased dish and bake in the oven at 170 degrees Celsius for about 30 minutes. Let rest briefly, cut into strips, and season again with freshly ground pepper. For the pan bread, mix the baking powder and spelt flour, add the yogurt, a pinch of salt, and 1 tablespoon of olive oil, and knead everything into a smooth dough. Let the dough rise for 15 minutes. Divide the dough into two pieces and roll out into even flatbreads on a floured surface. Fry the flatbreads in a pan with a little oil and let cool. For the herb sauce, roughly chop the tomatoes, 3 basil stalks, red onion, and a few chili flakes. Add them to a tall bowl with 3 tablespoons of olive oil and 2 tablespoons of balsamic vinegar. Season with salt and pepper, and blend until smooth. Arrange a whole pan-fried bread on each plate, spread the herb sauce on the bread, arrange the marinated cabbage on top, top with the chicken strips, and grate some fresh Parmesan cheese over the bread.