Chicken breast is a product containing a minimum amount of fat. On the one hand, this is good, but on the other hand, cooking becomes more difficult, since you need to be careful not to overdry the dish. To do this, it is necessary to accurately determine the time of heat treatment.
For chicken breast with tomatoes, prepare small breasts of about 150-200 g each. You will need 4 of them. Separate them from the skin and bones. Season the resulting fillet with salt and pepper. To make your chicken breasts tasty and dry, it's best to opt for baking.
Prepare butter and vegetable oil, 3 tomatoes, a few sprigs of thyme. You will also need 200 g of feta cheese, a head of lettuce, a couple of onions, and a little wine vinegar.
Chicken fillet, salted and peppered, should be lightly fried on both sides. Frying is carried out in vegetable oil, for each side it takes five minutes. Preheat the oven to two hundred degrees. Take an ovenproof dish and grease it well. Place the prepared meat in the mold.
Cut the tomatoes into thin slices and place them on top of the meat. Chop the thyme sprigs, chop the feta cheese. Mix it with thyme and sprinkle tomatoes and meat on top. Place in oven for 20 minutes to bake.
Prepare a light side dish for the breasts. Cut the salad into strips. The bulbs must be peeled and cut into rings. Mix together a couple of tablespoons of vinegar, the same amount of olive oil, pepper, salt, onion and lettuce. Place on portioned plates over a piece of breast, add a little salad with onions and serve. You don't have to bother making the salad - just cut the cucumbers.
