Summary

Ingredients

• 4 port. Chicken breast fillet (s)
• 2 cans tomato (s), peeled
• 1 onion (s)
• 1 clove garlic
• Basil, fresh
• Thyme, fresher
• Oregano, fresher
• Rosemary, fresher
• Salt and pepper, paprika
• 1 small Glass capers, little ones
• 1 tomato (s)
• 125 g mozzarella
• honey
• butter
• oil

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Instructions

1. For the tomato sauce, puree the peeled tomatoes, chop the onion, mash the garlic clove and add both to the tomato puree together with the chopped herbs.
2. Boil the whole thing over high heat and without a lid until the tomato sauce has a thick, shiny consistency. Reduce the heat. I add some honey and butter to the sauce to round off the taste. But you can also leave that out. It is really worth letting the sauce simmer for as long as possible, after about an hour it will have a perfect taste.
3. Heat the oil in a pan with the rim as high as possible. Wash the chicken breast fillets and remove any fat and tendons. Fry vigorously on both sides in the pan over high heat. Season with salt, pepper and paprika. Add the tomato sauce to the pan with the chicken breast fillets.
4. Cut the fresh tomato into small cubes (remove the skin and seeds if necessary) and add to the tomato sauce together with the capers. Season the sauce with salt, pepper and paprika.
5. Cut the mozzarella into slices and top the chicken breast fillets with it. Cover and simmer over medium heat until the cheese has melted (approx. 3 minutes).
6. We like the dish best with pasta, preferably fettuccine or linguini, but rice or simply baguette also goes well with it.