Cakes and more
Chicken breast with relish of tomatoes, chilli and green pepper
Servings: 2 persons
1 hand full of cherry tomatoes, halved
3 red chilli (not too hot), in slices
1 tsp. green pepper corns (pickled ones)
½ fennel, in slices
½ onion, small cubes
1 tbsp sugar
1 tsp vinegar
1 tsp oil
2 chicken breasts with skin
1 tbsp butter
Preheat the oven to 180°C.
Heat up a skillet pan with oil. Start frying in the skin side. When the skin becomes crispy turn the breast and add salt.
Place the chicken on an oven tray and bake for 10 minutes.
In the meantime, heat up a pan, add butter and the onion. Once the onions turn glazy add the fennel, cherry tomatoes and chilli. Fry for 1 minute.
Add the sugar and vinegar and let dissolve the sugar. Briefly caramelize the vegetables.
Add the pepper corns (without the water from the jar) and spice with salt.
Cut the chicken breast in slices and serve with the relish.
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