Baguette with Roasted Chicken Breast and Tomato Chutney

For the chutney, rinse the tomatoes, remove the stem and cut a cross on the bottom. Pour enough hot water over just to cover and let stand until the skin begins to peel away, drain, rinse with cold water and peel. Remove the seeds and cut the flesh into very small cubes. Peel and press 2 cloves of garlic. In a pan, caramelize the sugar add the tomatoes, the finely chopped basil and garlic, sauté briefly and pour in the broth. Let simmer over medium heat for 15-20 minutes. Meanwhile, rinse the chicken breasts and pat dry. Peel the remaining garlic, finely chop and mix with the paprika, 3 tablespoons olive oil, season with salt and pepper and brush the chicken fillets with it. In a hot grill pan, cook the chicken on both sides 4-5 minutes. Bake the ciabatta in a preheated oven for 3-4 minutes until crispy. Rinse the lettuce, spin dry and tear into pieces. Season the chutney with white wine vinegar, salt and pepper. Place a little lettuce on a piece of ciabatta, place 1 halved chicken breast on top, garnish with a dollop of sour cream and tomato chutney and serve sprinkled with parsley.