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🍽️ Mustard-Crusted Chicken Breast with Fresh Tomato Salad

419 kcal · 30 min · 4 servings

Ingredients

• 2 chicken breast fillets
• 2 tbsp grainy Dijon mustard
• 1 tbsp white bread crumbs
• salt
• pepper (from the mill)
• 2 tomatoes
• 2 tbsp black olives (pitted)
• 1 small shallot
• 1 tbsp white wine vinegar
• 3 tbsp olive oil
• chopped parsley
• 2 sprigs thyme

Instructions

1. 1. Preheat your oven to 180 degrees Celsius.
2. 2. Grease a small baking dish with one tablespoon of oil.
3. 3. Place the thyme sprigs into the prepared dish.
4. 4. Season the chicken breast fillets with salt and pepper.
5. 5. Coat the fillets generously with mustard.
6. 6. Sprinkle the white breadcrumbs evenly over the mustard layer.
7. 7. Place the breaded fillets on top of the thyme sprigs in the dish.
8. 8. Put the dish in the oven and bake the chicken breast for about 12 minutes.
9. 9. Wash the tomatoes thoroughly.
10. 10. Cut the tomatoes into quarters and remove the core.
11. 11. Dice the tomato flesh into small cubes.
12. 12. Slice the olives into thin rounds.
13. 13. Peel the shallots and dice them finely.
14. 14. Mix the tomato cubes, olive slices, shallot cubes, and parsley in a bowl.
15. 15. Whisk the remaining oil with vinegar, salt, and pepper to make a dressing.
16. 16. Pour the dressing over the vegetable-parsley mixture and toss everything gently.
17. 17. Take the chicken breast fillets out of the oven.
18. 18. Place the fillets onto the plates.
19. 19. Distribute the cold tomato mixture generously over the hot chicken breast fillets.

Nutrition per serving

• kcal: 419
• Protein: 50 g · Fett/Fat: 20 g · Carbs: 8 g