|2||lemons (zest and juice)|
|200 g||cherry tomatoes|
|50 g||pine nuts|
|oil for frying|
Peel and roughly chop garlic. Peel and dice shallot. Chop anchovies, chives, and parsley. Add all of it to a blender. Add zest and juice of lemons, buttermilk, and yogurt. Blend until smooth. Season with sugar, salt ,and pepper to taste.
Transfer chicken breasts to a bowl and coat with half of the marinade. Toss to coat, then let chicken marinate in the fridge for approx. 6 hrs. Transfer remaining marinade to refrigerator until serving.
Wash arugula and lettuce, quarter cherry tomatoes. Add arugula, lettuce and tomatoes to a large mixing bowl. Set aside.
Preheat oven to 180°C/350°F. Heat oil in large frying pan over medium-high heat. Remove chicken breasts from marinade and fry on both sides for approx. 6 min. Transfer frying pan to oven and bake for approx. 10 min. Remove from pan, then slice and season with salt and pepper.