Greek chicken pan
- 1 Chicken fillets (approx. 200 g) span>
- 4
- 1 Garlic clove
- 100 g Cherry tomatoes li>
- 1 stem thyme
- 1 stem of fresh rosemary span>
- 2 EL span> Olive oil
- Salt
- pepper
- 100 ml Vegetable stock (instant) span>
- a few splashes of lemon juice
- 30 g Sheep's cheese
- Lemon and fresh herbs ul>
25 minutes
span> easy
- 1.
- Wash the chicken fillet, pat dry with kitchen paper and cut in half lengthways. Peel the onions, cut in half if necessary. Peel and slice garlic. Clean and wash tomatoes. Wash herbs, pluck off leaves. Heat the oil. Fry the chicken in it, turning until golden brown. Season with salt and pepper. Add the garlic and onions, fry for another 5 minutes. Chicken pan with brothDeglaze, add tomatoes and herbs, stew for another 5 minutes. Season with salt, pepper and lemon juice. Crumble the cheese over it. Serve garnished with lemon and fresh herbs. A crispy baguette tastes good with it
1 person approx.:
- 620 kcal
- 2600 kJ
- 55 g protein
- 42 g fat
- 7 g carbohydrates
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