Peel the shallot and garlic, chop very finely and sauté in 1 tablespoon of olive oil until translucent. Briefly leave to cool.

In the meantime, wash the cherry tomatoes, skin them if required, deseed and cut into small cubes.

Mix the tomatoes with the garlic and onion mixture and the oregano in a bowl and season to taste with salt and pepper. Leave to stand for a little while.

Dab the mozzarella cheese dry and cut it into 12 thin slices. Spread a little olive oil on the baguette slices, place them on a big baking tray and brown slightly in the oven on each side.

Put a mozzarella slice on each baguette, then spread the tomato mixture on top and garnish with basil leaves.

In a large pan, heat the clarified butter with half of the fresh butter and fry the ready-to-cook, salted spring chicken breasts in it. Add 1 pinch of the ground saffron and the remaining butter.

Keep pouring the saffron butter over the chicken breasts while they are cooking. When the meat is cooked, lightly cover it with tin foil and leave to rest in the oven at 100° C.

For the dressing, stir together the white wine vinegar with the bouillon (or alternatively water), the rapeseed oil, the rest of the olive oil, salt, pepper and the remaining saffron. Wash the rocket, tear it into small pieces and toss in the sauce right before serving.

Distribute the salad on 4 plates, cut the chicken breasts into tranches and arrange on the plates along with the bruschetta.
Garnish to taste with raw cherry tomatoes and finely chopped basil.