Serves 4
40 minutes
Ingredients
- 4 chicken fillets
- 2 thick slices of light whole wheat bread
- 2 tsp dried herbs such as French herbs
- 1 can of chopped tomatoes à 400 g
- 2 small garlic cloves, pressed
- 2 tsp balsamic vinegar
- 2 tsp tomato puree
- 400 g haricot verts
- 2 tbsp chopped parsley
- Preheat the oven of 200 °C.
- Season the chicken fillets with salt and pepper.
- Make a slit in the middle of each fillet and place them in an ovenproof dish.
- Mix the bread and herbs in a food processor or with a hand blender.
- Strain the tomatoes into a bowl and then mix them with the garlic, vinegar and tomato puree.
- Spread the tomato mixture on top of the chicken fillets, then sprinkle the bread mix on top.
- Cook in the oven for approx 20-25 minutes.
- Cook the haricot verts in lightly salted water for about 3 minutes, then serve it with the chicken and a side dish of your choice.
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