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Poulet Basilic aux Tomates Confites

Poulet Basilic aux Tomates Confites

Make extra when you prepare this chicken dish, it makes a great lunch the next day. Chicken, basil and sundried tomatoes a delicious summer combination.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Dish
Cuisine French, Provencal
Servings 2 people


  • 2 Chicken breasts
  • 2 large handfuls Cherry Tomatoes
  • 5 Sundried Tomatoes in oil
  • 1 large handful Pine nuts
  • Balsamic Vinegar
  • a handful of fresh basil leaves
  • olive oil


  • With a little olive oil very gently fry the cherry tomatoes until wrinkled, then add a splash of balsamic vinegar and let caramelize.
  • Cut the chicken breasts into bite-sized pieces and fry over very gentle heat in a separate pan in some olive oil.
  • Stir every so often – the chicken pieces are not supposed to turn brown and crisp but stay nicely pale, tender and juicy.
  • Once the chicken is cooked through, lift out of the pan and into a big bowl.
  • Finely chop the sundried tomatoes and mix with the chicken pieces.
  • Season with pepper fresh from the mill, fleur de sel, a generous splash of balsamic vinegar and some good olive oil.
  • Add the cherry tomatoes with all their juices.
  • Toast the pine nuts in a dry frying pan (don't add fat!) stir-frying them all the time. Careful – they burn very easily, so don't leave the stove! Once toasted, sprinkle the nuts over the chicken.
  • Roll the basil leaves into a fat little cigar which you then cut into very fine strips (chiffonade) which you sprinkle over the dish.
  • Can be eaten warm, lukewarm or cold (but not straight out of the fridge - cold temperatures kill the taste).
    Poulet Basilic aux Tomates Confites
  • Serve with crusty bread and a green salad.
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