Contents
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Ingredients
- 2 Chicken breast fillet
- 1 Clove of garlic
- 1 sprigs Rosemary
- 1 Lemon untreated
- 1 tsp Butter
- 1 tsp Olive oil
- Salt
- Ground white pepper
- Cayenne
- Tomatoes
- Extra virgin olive oil
Instructions
- Rinse the fillet and pat dry. Peel garlic and chop finely. Pluck rosemary and finely chop, leave two small twigs for decoration.
- Wash the lemon with hot water and dry it. Zest tear. Squeeze one half and cut the other half into two thin slices. Melt the butter. Add the oil and lemon juice.
- Preheat the grill. Put the fillets in an ovenproof dish, season with salt, pepper and cayenne. Brush with half of the butter mixture and sprinkle with half of the chopped rosemary. Put everything under the grill for about 8 minutes.
- Turn, brush again with the butter mixture and sprinkle with the finely chopped garlic and rosemary. Another 8 minutes under the grill, until only clear juice comes out of the meat.
- In the meantime, wash the tomatoes and free them from the roots. Eighths and season with salt, pepper, finely chopped lemon zest and rosemary. Add olive oil and let it steep a little.
- Arrange the chicken fillets on preheated plates. Garnish with lemon wedge and rosemary sprig and lemon zest. Serve with the tomato salad and possibly rolls or baguettes. (If you leave out the bun, it is a protein-rich evening meal after "slim in your sleep")
- Conclusion: My microwave grill apparently has too little power. Despite the extension of the time, the fillets did not get enough color. But since we liked it, we didn't have it the last time and then we did it in the grill of the oven.
Nutrition
Serving: 100gCalories: 163kcalCarbohydrates: 0.1gProtein: 0.1gFat: 18.3g