Ingredients

• iceberg lettuce + basil leaves (or spinach)
• 1 small roll, e.g. envelope type

Chicken breast:

• approx. 200 g chicken breast
• semolina or flour
• 1 tablespoon oil

Gorgonzola sauce:

• 1 tablespoon butter
• 1 tablespoon brandy or whisky*
• 60 g gorgonzola cheese
• 2 tablespoons heavy cream

Strawberries:

• 150 g strawberries
• 2 teaspoons sugar
• 1 tablespoon balsamic vinegar
• a few drops of tabasco
• freshly ground black pepper

Preparation

1. Tear the lettuce and arrange it in deep plates together with basil. Cut the roll lengthwise into 3 thin slices, toast well in the toaster, cool on a rack and cut into cubes.
2. Strawberries: Remove the stems and cut into pieces. Pour sugar into a bowl, add balsamic vinegar, tabasco and freshly ground black pepper. Mix and then add the strawberries and mix again, set aside.
3. Chicken breast: Rinse and dry thoroughly, remove bones and fibers. Sprinkle with salt and coat with semolina or flour. Heat a small pan, pour in the oil and when hot place the chicken breast, loosely cover with a piece of aluminum foil. Fry over medium heat for about 8 minutes, then flip to the other side and fry for another 7 minutes without foil. After frying, place on a rack and cut only after making the sauce - the breast will rest during this time. Wipe the pan with a paper towel and prepare the gorgonzola sauce in it.
4. Gorgonzola sauce: On medium heat in a pan, melt the butter, pour in brandy and ignite (warning, the flame can be high!), remove the pan from the heat. When the flame goes out, add gorgonzola and cream. Stir constantly until the cheese melts.
5. Season the salad with salt and pepper, slice the chicken breast and arrange it on the salad together with croutons and strawberries, drizzle with gorgonzola sauce and season with salt if needed.