John Myers
Tuscan Chicken Breast Au Gratin
The perfect tuscan chicken breast au gratin recipe with a picture and simple step-by-step instructions.
- 4 Chicken breasts
- 100 g Raw ham
- 3 Branches Rosemary
- 1 Onion
- 2 Garlic cloves
- 750 ml Tomatoes roughly happened
- 125 ml Dry red wine
- 3 tbsp Balsamic vinegar dark
- Salt
- Pepper from the grinder
- 1 tbsp Fennel seeds in the mill
- 3 tbsp Flour
- 1 tbsp Olive oil
- 125 g Mozzarella
- Cut the raw ham into strips. Wash the rosemary, pat dry, pluck the needles and finely chop. Peel and dice onions and garlic,
- Wash the chicken breast fillets and pat dry. Season with salt and pepper. Turn in flour, gently shake off excess flour. Heat the olive oil in a non-stick pan. Fry the chicken breast in it for 3-4 minutes per side and remove.
- Fry the raw ham in the hot frying fat. Fry the rosemary, onions and garlic for about 3 minutes while stirring. Grind the fennel seeds to it. Deglaze with red wine and balsamic vinegar, reduce to half over high heat. Add the tomato passata. Simmer everything uncovered over a medium heat for about 20 minutes.
- Preheat the oven to 200 ° C. Season the tomato sauce with salt, pepper and a pinch of sugar and pour into a baking dish. Cut the mozzarella into slices. Put the chicken breast fillets in it, cover with mozzarella slices and bake in the hot oven for 25–30 minutes.
- There was also noodles and ciabatta.
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