Serves 4 people:

4 chicken breasts with skin (approx. 180g each)
salt
freshly ground pepper

Vegetables:

1 egg plant (150 g )
1 yellow bell pepper (150 g)
1 zucchini (150 g)
2 cloves of garlic
2 tablespoon oil
3 tomatoes (170 g)
8 black olives without stone
1/8 l white wine
100 ml vegetable stock
salt, pepper
2 tablespoons freshly chopped herbs (e.g. rosemary, thyme, sage, parsley)

Directions:

Rinse the chicken breasts under cold running water and pat dry with a paper towel. Season with salt and pepper and sprinkle with flour. Place in the fridge. Wash and dice the egg plant into 1 cm dices. Wash and quarter the bell peppers, seed and remove the membrane and cut into strips. Wash and slice the zucchini. Peel, halve and thinly slice the onions and garlic.
Heat fat in a skillet fry the breasts on each side over a medium heat for 10-15 minutes until they are golden-brown.
Heat oil in a pan and gently sauté the onions and garlic and add the rest of the vegetables and fry for a few minutes. Slit the tomatoes and immerse in a bowl of boiling water, then peel off the skin. Seed and cut into quarters. Together with the olives add to the other vegetables. Simmer for 5 minutes. Add the wine, stock, season with salt and pepper, add the chopped herbs, let it boil again and season to taste.
Arrange with meat and vegetables on a plate and sprinkle with fresh herbs. Serve hot.
Very delicious with baguette! 

Serves 2 persons:

2 chicken breasts without bones, approx. 200 g each
salt, pepper
2 tablespoons vegetable oil
120 yellow bell peppers
150 g tomatoes
100 g cucumber
40 g black olives without stone
40 g spring onions
 
Dressing:
100 g mayonnaise
100 g sour cream
30 ml orange juice
1 splash lime juice
2 tablespoons hot ketchup
1 chilli without seeds, finely diced
1 EL chopped parsley
1/2 teaspoon orange zest
Salt, pepper, cayenne pepper

Directions:

Rinse the chicken breasts under cold running water and pat dry with a paper towel. Season with salt and pepper. Heat oil in a skillet and fry the breast fillets on all sides, reduce the heat and fry over a gentle heat for another 10-15 minutes. Wrap the meat in aluminium foil and leave to cool. Wash and quarter the bell peppers, seed, remove the membranes and dice. Wash the tomatoes, cut into quarters, seed and remove the stem ends, dice the fruit flesh. Cut the cucumber lengthwise, seed with a teaspoon and finely dice. Finely dice the olives. Wash the spring onions and slice.
Transfer the ingredients for the dressing to a bowl and mix together.
Cut the chicken breasts into slices and arrange on plates together with the salad. Serve the dressing separately.