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Serves 4 meals

4 Organic chicken fillets so the so the. 150 grams)

7 tablespoons olive oil

Salt and freshly ground pepper

1 pinch of sugar

1 kg ripe apricots

500 grams cherry tomatoes

4 tablespoons white wine vinegar

1 bunch basil

150 grams of fresh goat's cheese

3 tablespoons dark balsamic cream

The preparation sequence

Pat meat underwater washing and dry. Heat 2 tablespoons oil in a skillet. Meat in from each side so the. Sear 6 minutes and add salt and pepper. Meanwhile clean apricots in water, chop into two halves, stone and chop into slices. Tomatoes broken down into two parts under water washing.

Spice vinegar with salt, pepper and 1 pinch of sugar. 5 tablespoons of oil vigorously beating underneath. Apricots, tomatoes and vinaigrette mix. Season with salt and pepper.

Clean basil in water, shake dry, pluck off the leaves and fold into the salad. Crumble cheese over it. Meat chop into slices and serve with the salad and bring to the table. With balsamic cream drizzled arrange on the plate and bring to the table. Serve with ciabatta.