Chicken Breast with Tomato and Bulgur

Servings: 2

INGREDIENTS:

• For the garnish:
  • 132 g bulgur
  • 4 dl of water (3x amount),
  • Salt to taste
  • 1 tbsp cooking oil
• To the pickle:
  • 1 dl cooking oil (or as much as it covers),
  • 8 g of salt
  • Garlic granules to taste
  • Black pepper
  • Chili peppers
  • 7 fresh basil leaves
• In addition:
  • 400 g chicken breast
  • 250 g of cherry tomatoes
  • Grated parmesan
  • Fresh basil leaves

 

PREPARATION:

1.) Mix the pickle in a jar or a larger pot, depending on how many servings of chicken we want to make at one time. Simply add the spices to the oil.

2.) Wash the chicken breast and cut it into long strips, then, put it in the marinade.

3.) Mix it well and make sure the cooking oil completely covers it. Then put it in the fridge for one night to marinate.

4.) The next day (but even the day before) prepare the bulgur.

5.) Fry the bulgur in a little oil and then add 3x the amount of water and salt.

6.) Put the flame to the max and then evaporate the liquid under the bulgur.

7.) Then shut off the gas, cover it and let it soften further in the steam. Stir occasionally.

8.) In parallel, start frying the chicken.

9.) Lay the strips side by side in a plain pan using a fork. Cover it and fry both sides carefully.

10.) Add the halved tomatoes and a few pieces of fresh basil leaves.

11.) Take off the lid and let the water evaporate.

12.) Take the finished chicken onto the bulgur and then sprinkle with grated parmesan.