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Remove skin and seeds from tomatoes and dice them. Mix
well juice from diced tomatoes, lemon juice, beef stock and oil. Add
tomatoe cubes and mix well again.
Salt chicken filets, fry them, remove and cool down some minutes. Then
cut into slices. Arragne tomatoe vinaigrette on plates and place chicken
slices upon. Spice with pepper and decorate with basil. |
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