Preparation time: 35 min.
2 tablespoons extra virgin olive oil 'gota verde'
1 chicken breast
herbs (oregano, rosemary ... etc)
1 clove garlic
6 tablespoons croutons
12 cherry tomatoes
150 g of mixed lettuce
50 g of chips of Parmesan cheese
35 ml of extra virgin olive oil 'gota verde'
6 tablespoons yogurt
3 anchovy loins small clean Salting
½ juice of ½ lemon
½ medium clove garlic
1 teaspoon mustard
4 leaves of fresh basil
4 shots of tabasco
3 strokes fish sauce
2 tablespoons grated Parmesan cheese
1 hit of balsamic vinegar
2 pinches sugar
A few turns of pepper mill
1 pinch of salt
Season the breast, spread with herbs, a generous drizzle of extra virgin olive oil and crushed garlic clove and roasting 20-35 minutes at 200 ° C.
Preparing the sauce: in a grinder cup, mix all sauce ingredients and blend until smooth and well seasoned sauce. Reserve.
Finely chop the ingredients for the salad and mix with the sauce.
Tex and photography: gastromedia.es