Chicken Chops with Peach Sauce

Ingredients

• raspberry vinegar - 1 tbsp. l.
• vegetable oil - 2 tbsp.
• Cherry tomatoes
• 2 peaches
• sweet pepper - 1 pc.
• 2 chicken breasts without skin and bones
• 4 sprigs of basil
• 4 sprigs of mint

Cooking

Step 1

1. Wash chicken breasts, dry and cut into 8 medallions 1.5 cm thick. Cover with cling film, beat off. Remove wrap, sprinkle medallions with Chicken Seasoning and set aside. 2. Preheat the oven to 180ºС. Cut the pepper into 4 parts, remove the core, put on a wire rack, sprinkle with vegetable oil and bake for 8 minutes. Remove from the oven, cover with cling film and leave for 10 minutes, after which remove the skin from the pepper. Do not turn off the oven. 3. While the peppers are baking, wash the basil and mint, pat dry and chop finely. Mix vegetable oil with herbs, add garlic seasoning. Wash the peaches, cut in half and remove the pit. From the side of the cut, brush the peaches with a marinade of oil, herbs and garlic seasoning. Set aside the remaining marinade. 4. Put the peaches on the wire rack, place in the oven and bake for 2 minutes. 5. Cut peppers and peaches into very small cubes. Put in a saucepan, add the remaining marinade and raspberry vinegar. Put on fire and bring to a boil. Remove from heat, cover and keep warm until serving. 6. Wash tomatoes, dry, cut in half. Put half a tomato in each medallion, fold the meat in the center, secure with a wooden toothpick. Fry in a pan in vegetable oil for 3 minutes. from each side. Serve with peach sauce.