Chicken Breast with Peach Chili Vegetables

and squeeze out the juice. Stir the lemon zest with the mustard and 1 tbsp. oil, brush the chicken breast fillets with it. Cut peaches into small cubes. Rinse chilies, chop stem and cut into small pieces. Rinse spring onions, clean and chop very finely without the dark green. Heat 2 tbsp oil in a frying pan, season chicken fillets with salt and pour in. Roast at medium temperature for about 5 min per side. At the same time, heat the remaining oil in a saucepan and sauté the spring onions and chilli. Add peach cubes, mix with juice of one lemon and season lightly with salt. Cover and cook at low temperature for about 5 minutes until soft. After cooking test (pierce chicken breast with wooden stick or possibly needle, juice must be light and transparent) serve chicken breast with peach vegetables and long grain rice.

Chop small onions and 2 cloves of garlic very finely and sauté in 2 tbsp oil. Add some rosemary needles and 2 dried crushed chili peppers. Later add 400 g of grapes (light or dark) and pour 100 ml of clear soup or white wine, season lightly with salt and stew for 3 minutes.

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