400 g Chicken breast 1 Red peppers 1 Tomatoes 2 Onions 2 garlic clove 1 Shallots 240 g curled salad 5 strand Parsley 2 tablespoon Paprika 2 tablespoon Tomato concentrate 1 tablespoon chicken bouillon powder 250 mL light sour cream 200 g Whole-wheat bread 2 Eggs 80 mL Milk, skimmed 30 mL Olive oil 5 mL Wine vinegar 1 teaspoon Mustard 4 pinch Salt 4 pinch Pepper Peel the garlic and onions. Chop the onions, finely chop the garlic. Wash the pepper, remove the insides, and cut it in strips. Remove the tomato skin and cut into cubes. In a casserole, stir-fry chicken breasts with hot olive oil. Stir in the onions, 1 half glass of water, tomato concentrate, and garlic. Boil to reduce over high heat. Over medium heat, pour the chicken broth along with the pepper, tomato, paste and paprika. Add salt and pepper. Mix together, cover, and let it simmer for 15 minutes, add some water if necessary. In a bowl, beat the eggs with the milk, add salt, pepper, and mix with the parsley. Peel and chop the shallot. Stir-fry with a lug of olive oil, then add to the bowl. Scramble the bread and soak in this mixture for 15 minutes. Wash and spin the lettuce. Season it with a mustard vinaigrette. Add salt, pepper. Once the chicken is cooked, gently stir in the cream and heat for 5 minutes over low heat. Shape bread balls and steam them for 7 minutes. Serve the chicken paprika with bread ball alongside, together with lettuce salad. Make more room for legumes in your plate for invaluable benefits!