Baked Chicken Breast Fillet in Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 port. Chicken breast fillet (s)
- olive oil
- 3 clove (s) garlic
- 1 can tomato (s), chopped or strained (400 ml)
- salt and pepper
- 3 tablespoon tomato paste
- 2 tablespoon herbs, fresh, chopped (basil, parsley, oregano)
- 200 g mozzarella
- 100 g parmesan, rated
- 3 tablespoon breadcrumbs
- 1 handful cherry tomato (s)
- 1 tablespoon butter
Print Recipe
Pin Recipe Instructions
- Wash the chicken breast fillets, pat dry and cut in half horizontally if necessary. Fry briefly on both sides in hot olive oil and place in a baking dish.
- For the tomato sauce, heat olive oil and sweat the finely chopped garlic cloves in it. Deglaze with the chopped tomatoes, season with salt and simmer for 10 minutes. Then stir in the herbs and tomato paste and season with salt and pepper.
- Pour the tomato sauce over the chicken breast fillet and top with the sliced mozzarella. Spread the halved cherry tomatoes on top. Mix the Parmesan with breadcrumbs and sprinkle on top, then spread the butter on top in small flakes.
- Baked in a preheated oven at 180 ° C (fan oven) until the cheese has melted and the breading is crispy, which takes 20 - 30 minutes.
- This goes well with spaghetti or a fresh herb ciabatta.
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