Grilled Chicken Breast

Ingredients

• 100 g shallots
• 400 g small zucchini (2 small zucchinis)
• 15 g dried tomatoes (2 dried tomatoes)
• 2 tsp Olive oil
• 150 ml Mediterranean vegetable broth
• 300 g pickled artichoke hearts (canned; drained weight)
• 200 g small chicken breast fillets (2 small fillets)
• 0.5 bunch chervil
• Salt
• Pepper

Instructions

1. 1.

   Peel the shallots, cut them in half lengthwise and slice the halves into thin rounds.

2. 2.

   Wash and trim the zucchini, slice it lengthwise into thin strips, then cut the strips crosswise into sticks. Slice the dried tomatoes into fine strips.

3. 3.

   Heat 1 tsp olive oil in a pot. Add the shallot and tomato strips and sauté covered over low heat for about 2 minutes.

4. 4.

   Slice the artichoke hearts into approximately 3 mm thick slices, add them to the shallots and tomatoes, and continue sautéing. Add the broth, bring to a boil, then cover and simmer over low heat for 10 minutes.

5. 5.

   In the meantime, drizzle remaining oil (1 tsp) into a grill pan and heat it. Wash the chicken fillets and pat dry with paper towels. Place them between sheets of cling film and gently flatten with a large knife.

6. 6.

   Place the chicken fillets in the hot grill pan and cook over medium heat for 5 minutes, flip, season with salt and pepper, then grill for another 5 minutes over low heat.

7. 7.

   Add the zucchini sticks to the artichoke vegetable mixture and cover; simmer for about 2 minutes. Wash the chervil, shake dry, and pluck the leaves.

8. 8.

   Remove the chicken fillets from the pan and let rest for 2 minutes. Season the artichoke–zucchini vegetables with salt and pepper, add about half of the chervil. Arrange the grilled chicken breast on top of the vegetables and garnish with the remaining chervil.