Chicken Breast Fillet under a Tomato Crust with Bulgur Pilaf

Heat oil in a pan, lightly toast the bulgur, season with salt, and pour in hot water. Cover and simmer over low heat for about 25-30 minutes.

Cut the chicken fillet into two to three pieces, season each with salt and pepper, pound them lightly, and place them on a baking sheet lined with silicone-coated parchment paper.

Prepare the topping: peel the tomato (by scalding it with boiling water first), dice it finely, and place it in a bowl.

Finely chop the onion and sauté in oil over low heat until tender and translucent.

Add the cooked onion to the tomatoes, crack in the egg, season with salt and pepper, add mayonnaise, mix well, and spoon the mixture over the chicken fillets.