1. rinse the ready-to-cook chicken breast fillet, dry it, season it heartily with salt, pepper and herbs de Provence. 2. heat the clarified butter in a frying pan and roast the chicken breast fillet in it, remove and keep warm. Remove the peel from the onion, chop finely, add to the remaining frying fat and sweat until translucent, add the peppercorns and sweat for a short time. Add the peeled tomatoes to the pepper onions, fill up with the vegetable soup, season with cayenne pepper, pepper, salt, oregano and basil and simmer for 4-5 minutes. In the meantime, place the chicken breast fillet on an ovenproof plate, cut the Camembert crescent into slices, shape the slices on the fillet and bake briefly under the broiler.
Arrange the tomatoes decoratively with the heated pasta, place the gratinated Camembert fillet on top, garnish with thyme and rosemary sprigs, sprinkle with the selected, washed and finely chopped parsley and serve immediately.
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