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🍽️ Chicken Pan with Clementines, Dried Tomatoes and Basil

358 kcal · 30 min · 4 servings

Ingredients

• 75 g dried, oil-packed tomatoes
• 1 bunch basil
• 4 clementines
• 600 g chicken breast fillet
• 2 garlic cloves
• 2 tbsp olive oil
• 150 ml orange juice
• salt
• pepper (from the mill)
• 100 g goat cheese

Instructions

1. 1. Drain the dried tomatoes well.
2. 2. Chop the dried tomatoes coarsely.
3. 3. Wash the fresh basil.
4. 4. Shake the basil dry.
5. 5. Cut the basil leaves into thin strips.
6. 6. Rinse the clementines under hot water.
7. 7. Grate the peel of one clementine finely to get zest.
8. 8. Peel all the clementines.
9. 9. Remove the white pith from the clementines.
10. 10. Carefully separate the segments from the clementines.
11. 11. Wash the chicken meat.
12. 12. Pat the meat dry with a kitchen towel.
13. 13. Cut the meat into bite-sized cubes.
14. 14. Peel the garlic clove.
15. 15. Mince the garlic finely.
16. 16. Heat the oil in a pan.
17. 17. Fry the meat on all sides until well browned.
18. 18. Add the minced garlic to the pan.
19. 19. Add the chopped dried tomatoes to the pan.
20. 20. Add the clementine zest to the pan.
21. 21. Sauté the ingredients briefly.
22. 22. Deglaze the mixture with orange juice.
23. 23. Simmer the ragout over medium heat for 5 to 7 minutes.
24. 24. Season the dish with salt and pepper.
25. 25. Fold in the basil strips.
26. 26. Warm the plates.
27. 27. Serve the finished ragout on the warmed plates.
28. 28. Sprinkle the dish with crumbled goat cheese.
29. 29. Serve the dish immediately.

Nutrition per serving

• kcal: 358
• Protein: 43 g · Fett/Fat: 13 g · Carbs: 15 g