Chicken Breast in the Field of Flavors

Method

1. Add a drizzle of olive oil to a pan over medium-low heat and add the onion. Season with salt and add a coffee cup of water to help it soften. Let it stew slowly.
2. While the onion cooks, prepare the vegetables: slice the zucchini into rounds, dice the tomatoes, dice the carrot, dice the pepper, and separate the asparagus tips from the stems.
3. When the onion is translucent, add the carrot cubes to the pan.
4. Pound the chicken breasts with a meat mallet to tenderize them, making them thinner and more tender.
5. Increase the heat to high. Add the chicken breasts to the pan, season with salt and pepper, and add white wine. Let the alcohol evaporate, then turn the chicken to sear the other side.
6. Add the peppers, zucchini, asparagus tips, tomato pieces, and a handful of spinach, covering the chicken.
7. Add a tablespoon of tomato paste, then pour in enough meat broth to cover everything. Cover the pan and simmer for 1 to 1.5 hours, until the liquid is reduced and the chicken is very tender.
8. Just before serving, prepare the bruschetta: grill slices of bread, rub with a clove of garlic, and drizzle with olive oil.
9. To serve, place the bruschetta on a plate, top with the cooked vegetables and a chicken breast. Drizzle with a little extra virgin olive oil and finish with freshly ground black pepper.