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🍽️ Chicken Breast in Spicy Tomato-Cocoa Sauce

610 kcal · 30 min · 4 servings

Ingredients

• 600 g chicken breast fillet (4 chicken breast fillets)
• salt
• pepper
• 4 tbsp olive oil
• 30 g whole wheat breadcrumbs (2 tbsp)
• 30 g cocoa nibs (2 tbsp)
• 1 red onion
• 1 clove garlic
• 400 g cherry tomatoes
• 2 tbsp balsamic vinegar
• 30 g dark chocolate (1 piece; min. 85% cocoa content)
• 250 g wild rice mix
• 10 g basil (0.5 bunch)

Instructions

1. 1. Rinse the chicken breast fillets under cold water.
2. 2. Pat the meat completely dry with kitchen paper.
3. 3. Season the fillets evenly with salt and pepper.
4. 4. Heat two tablespoons of olive oil in an ovenproof pan.
5. 5. Fry the meat on all sides for about six to seven minutes until golden brown over medium to high heat.
6. 6. Grind breadcrumbs and cocoa nibs in a mortar into a fine powder.
7. 7. Peel the onion and the garlic.
8. 8. Dice the onion and garlic into small cubes.
9. 9. Wash the cherry tomatoes thoroughly.
10. 10. Halve the cherry tomatoes.
11. 11. Remove the fried fillets from the pan.
12. 12. Coat the fillets in the breadcrumb-cocoa mixture.
13. 13. Press the coating lightly to ensure it sticks.
14. 14. Set the breaded fillets aside.
15. 15. Heat the remaining oil in the same pan.
16. 16. Sauté the onion and garlic cubes over medium heat for about two minutes.
17. 17. Add the halved tomatoes and balsamic vinegar to the pan.
18. 18. Let the sauce simmer over low heat for three to four minutes.
19. 19. Mash the tomatoes slightly while cooking.
20. 20. Add the chocolate to the sauce.
21. 21. Stir the chocolate until it has completely melted.
22. 22. Season the sauce finally with salt and pepper.
23. 23. Place the chicken breast fillets back into the pan.
24. 24. Preheat the oven to 200 degrees (convection 180 degrees or gas mark 3).
25. 25. Cook the fillets in the oven for about 15 minutes.
26. 26. Bring one and a half times the amount of water to a boil and salt it.
27. 27. Cook the rice according to package instructions until al dente in 15 minutes.
28. 28. Drain the rice in a colander.
29. 29. Let the rice drain well.
30. 30. Wash the basil thoroughly.
31. 31. Pat the basil dry.
32. 32. Chop the basil roughly.
33. 33. Plate the chicken in the tomato-cocoa sauce.
34. 34. Serve the dish together with the rice.
35. 35. Garnish the chicken with the chopped basil.

Nutrition per serving

• kcal: 610
• Protein: 45 g · Fett/Fat: 20 g · Carbs: 59 g