Chicken Breast in Tomato – Capers – Olive Sauce

Summary

Ingredients

• 500 g chicken breast fillet (s) (3 pieces)
• 2 cans tomato (s), peeled
• 1 onion (s), finely diced
• 1 clove garlic, finely chopped
• 16 olives, black, cut into strips
• 2 tablespoon capers
• 1 teaspoon anchovy paste
• 1 teaspoon olive oil
• salt and pepper
• possibly sugar
• 1 handful rocket, finely chopped
• 2 scoops mozzarella, light (15 g each), sliced

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Instructions

1. Fry the chicken breast fillets in a non-stick pan in the olive oil, lightly salt and pepper. Remove from the pan, transfer to a flat ovenproof dish and set aside.
2. Fry the onion in the roasting set, add the garlic and deglaze with the sauce from the tomato cans. Cut the tomatoes into small pieces and add. Stir in the anchovy paste, add capers and olives. Let the sauce simmer a little and, if necessary, add a little sugar and pepper to taste. Pour the sauce over the chicken breast fillets.
3. Put everything in the oven (180 ° C top / bottom heat or, if you have, 180 ° C interval steam, 30 minutes). Then add the sliced mozzarella, continue baking until the cheese has melted nicely and the mixture bubbles out vigorously. Serve sprinkled with the finely chopped rocket.
4. Non-SiS-people eat pasta, bread or potatoes, as do SiS-people who want to consume this meal as lunch. Salad can be served to taste and hunger, it is advisable to eat a leaf salad mixed with a little rocket.