Baked Chicken Fillet Salad with Parmesan and Sun-dried Tomatoes
An aromatic and delicious dish. Any hard cheese can be used as an alternative to parmesan. The recipe is for 4-6 servings.
- Total cooking time
- not set
- Number of servings
- 4
- Recipe difficulty
- 4 / 5
Ingredients
for 4 servings
- chicken fillet 300 g
- sun-dried tomatoes 100 g
- parmesan 50 g
- green salad 150 g
- garlic clove 2 clove
- black peppercorns 5
- dried herbs 2 tsp
- vegetable oil 2 tbsp
- salt
- vegetable oil 50 ml
- mustard 1 tsp
- lemon juice of half a lemon
- salt
- pepper
Instructions
Step 1 of 15
Crush the pepper together with salt in a mortar.
Step 2 of 15
Add garlic and grind.
Step 3 of 15
Add dried herbs.
Step 4 of 15
Pour in oil and add salt. Mix.
Step 5 of 15
Rub the chicken fillet with this mixture.
Step 6 of 15
Wrap the meat in foil.
Step 7 of 15
Place in a baking pan and put in the oven. Cook at 180 degrees for 30–40 minutes.
Step 8 of 15
Cut the cooked chicken fillet into small pieces.
Step 9 of 15
Cut the tomatoes into small pieces.
Step 10 of 15
Slice the cheese into thin slices.
Preparing the dressing
Step 11 of 15
Combine oil, mustard and lemon juice. Add salt and pepper.
Step 12 of 15
Mix salad leaves with tomatoes.
Step 13 of 15
Add the dressing and mix.
Step 14 of 15
Place the salad with tomatoes on plates.
Step 15 of 15
Distribute fillet and parmesan on top.