Clean tomatoes, dry, make a cross cut on top.
Rinse the head of lettuce, drain well, cut out the stem, cut into quarters.
Clean chili, cut into rolls.
Season chicken breast with salt and pepper, sear in hot canola oil on both sides, cook in stove at 120 to 130 degrees for ten to 15 min, remove, cool, cut into slices. Remove the skin from the onions, cut into fine cubes.
Cut bread into slices, spread with cream cheese, press into onion cubes until smooth.
Cook tomatoes in a frying pan with hot rapeseed oil until tender on all sides. Fry the rolls with the onion side, take out, add rosemary to the tomatoes, season with a little bit of hail salt.
Heat the frying pan with apple juice, mango chutney, chili. Warm brisket in it, turning occasionally to the other side.
Dressing:
Arrange lettuce hearts on glass platter, drizzle with balsamic vinegar, canola oil cooled pressed, season with salt and pepper. Place tomatoes with rosemary sprig next to it, add onion rolls.
Arrange chicken breast on top, cover with chili mango sauce, garnish with mint.
295 Kcal – 9 g fat – 29 g egg white – 24 g carbohydrates – 2 bread units : O title : Fiery chicken breast with grilled tomatoes and onion roll
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