Chicken breasts

on grilled vegetables with „Salsa Cruda“


500 g chicken breasts

Grilled vegetables
2 tomatoes
2 shallots
8 courgette slices
4 slices of red pepper
2 tablespoons oil

Salsa Cruda
120 g tomatoes
20g onions
1 table spoon red wine vinegar
3 table spoons olive oil

salt, freshly ground pepper, basil, ½ clove of garlic (chopped)

fresh basil
Chicken breasts
Season the chicken breasts with salt and pepper and chill for half an hour.
Heat a non-stick pan. Add the butter and chicken breasts and fry gently. Cook for another 10 to 14 minutes in an oven pre-heated to 160 °C.
Peel the shallots, cut in half and boil for 2-3 minutes in salted water. Remove from the water and leave to cool. Cut the tomatoes into slices. Marinade all the vegetables in salt, pepper, garlic, finely chopped basil and oil. Grill the vegetables, or fry them on both sides in a hot pan.

For the „Salsa cruda“, chop the onions finely and sauté them in olive oil in a hot pan. Wash and quarter the tomatoes and mix them with the onion in a blender. Season to taste with salt, pepper, basil, red wine vinegar and olive oil.

Our tip:
You can choose from endless variations of vegetables; we recommend that you stick to seasonal produce.

Bon appétit
The Moser Family & Team!
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