Preparation

Peel and chop the onion, tomato and garlic clove into brunoise (very finely chopped, into small squares).
When the onion has browned, add the peppers cut into strips and cook over low heat for 20 minutes, with a pinch of salt and sugar.
To bread the breasts, we fillet them very thinly and then we pass them through the mixture of breadcrumbs and garlic and very finely chopped parsley. We fry them back and forth until lightly browned, in a pan with a centimeter of olive oil.
We serve the breasts hot, freshly fried, accompanied by the red peppers.

Ingredients

  • 400 grams of chicken breast fillets.
  • 1 small onion.
  • 1 ripe tomato
  • 1 clove garlic.
  • 200 grams of roasted red peppers.
  • For the breading:
  • 100 grams of breadcrumbs.
  • 2 cloves of garlic
  • A few sprigs of parsley.
  • Salt.