Chicken breasts with anchovy crust and cherry tomato salad

 

Chicken breasts with anchovy crust and cherry tomato salad
236 kcal

(0)

Difficulty:easy
Preparation:35 min
Ready in:35 min
Advertisement
1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
236
12%
Protein
21 g
42%
Fat
15 g
19%
Added Sugar
0 g
0%
Carbohydrates
4 g
2%
Roughage
1 g
-
Saturates
5 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

2Chicken breast
1Garlic clove
3Anchovy fillet
1 tablespoonPastry flour
Salt and pepper
150 gramscherry tomato
2Scallions
1 tablespoonBalsamic vinegar
2 tablespoonsVegetable oil
Sugar
1 tablespoonClarified butter
3 tablespoonsgrated Parmesan

Directions

1 Rinse chicken breasts and pat dry. Peel garlic and rub the fillets with garlic, salt and pepper. Rinse anchovy fillets under running water and chop finely. Rub over the chicken breast fillets. Mix flour and salt and turn the meat in it. Rinse tomatoes, wipe dry and halve. Rinse scallions, pat dry and cut into thin rings.
2 Mix balsamic vinegar, oil, salt and pepper to taste and a pinch of sugar in a bowl. Toss with tomatoes and scallions. Heat the clarified butter in a pan, add chicken breasts and cook until golden brown. Top with Parmesan cheese, cover and allow cheese to melt. Serve with the tomato salad.
Advertisement

Comments

This recipe hasn't received any comments yet.

Leave a Comment




Ratings

Have you already cooked this recipe?

(0)

This recipe has no ratings yet.

Tags