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🍽️ Chicken Fillets in Cheese Crust with Tomato Pasta

750 kcal · 30 min · 4 servings

Ingredients

• 350 g cherry tomatoes
• 2 garlic cloves
• 2 onions
• 3 tbsp olive oil
• 125 ml tomato juice
• 125 ml white wine (or broth)
• 1 tsp liquid honey
• salt
• pepper
• 2 sprigs basil
• 2 sprigs oregano
• 150 g whole wheat spaghetti
• 35 g Pecorino
• 2 eggs
• 300 g chicken breast fillet (2 chicken breast fillets)
• some flour

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Cut the tomatoes in half.
3. 3. Squeeze the seeds out of the tomato halves.
4. 4. Peel the garlic cloves.
5. 5. Peel the onions.
6. 6. Finely chop the garlic and onions.
7. 7. Heat one tablespoon of olive oil in a small pot.
8. 8. Add the chopped onions and garlic to the hot oil.
9. 9. Sauté the vegetables until translucent and soft.
10. 10. Add the prepared tomatoes to the pot.
11. 11. Pour in the tomato juice.
12. 12. Add the white wine to the mixture.
13. 13. Stir in the honey.
14. 14. Bring the sauce to a boil.
15. 15. Season the sauce with salt.
16. 16. Season the sauce with pepper.
17. 17. Reduce the heat to low.
18. 18. Cover the pot.
19. 19. Let the sauce simmer for 8 to 10 minutes.
20. 20. Wash the basil under running water.
21. 21. Wash the oregano under running water.
22. 22. Shake the herbs dry.
23. 23. Pluck the basil leaves from the stems.
24. 24. Pluck the oregano leaves from the stems.
25. 25. Bring plenty of water to a boil in a large pot.
26. 26. Salt the cooking water generously.
27. 27. Cook the pasta al dente according to package instructions.
28. 28. Grate the Pecorino cheese finely.
29. 29. Whisk the eggs in a bowl.
30. 30. Mix the beaten eggs with the grated Pecorino.
31. 31. Lightly season the egg-cheese mixture with pepper.
32. 32. Wash the chicken breast fillets.
33. 33. Pat the fillets dry with kitchen paper.
34. 34. Slice the fillets diagonally into thin pieces.
35. 35. Place a chicken slice between two layers of cling film.
36. 36. Pound the meat flat with a meat mallet.
37. 37. Season the chicken slices with pepper.
38. 38. Coat the slices in flour until fully covered.
39. 39. Heat the remaining oil in a large frying pan.
40. 40. Dip the breaded chicken slices into the egg-cheese mixture.
41. 41. Let the excess egg mixture drip off for a moment.
42. 42. Fry the chicken slices in the hot pan.
43. 43. Fry each side for 2 to 3 minutes until golden brown over medium heat.
44. 44. Drain the pasta in a colander.
45. 45. Let the pasta drain well.
46. 46. Add the pasta to the tomatoes in the pot.
47. 47. Fold the herbs into the pasta mixture.
48. 48. Mix everything well together.
49. 49. Season the pasta finally with salt and pepper.
50. 50. Place the fried chicken slices on kitchen paper.
51. 51. Let the excess fat drip off the meat.
52. 52. Serve the chicken slices on plates.
53. 53. Add the tomato pasta on the side.

Nutrition per serving

• kcal: 750
• Protein: 58 g · Fett/Fat: 27 g · Carbs: 63 g