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

Print Recipe Pin Recipe

Instructions

1. Heat a non-stick pan over medium-high heat with 1 teaspoon olive oil until shimmering. Season the chicken breast fillets with salt and pepper. Cook for 3-4 minutes per side until golden brown. Transfer to an ovenproof dish.
2. In the same pan over medium heat, add the diced onion and cook for 2-3 minutes until softened. Add the chopped garlic and cook for 30 seconds. Pour in the liquid from both cans of tomatoes, scraping up any browned bits from the bottom. Add the tomato pieces, 1 teaspoon anchovy paste, 2 tablespoons capers, and the black olives. Simmer for 5 minutes. Taste and adjust seasoning with salt, pepper, and sugar if needed.
3. Pour the sauce over the chicken in the ovenproof dish. Bake at 180 °C / 356 °F for 30 minutes. Arrange 2 mozzarella slices (roughly 15 g each) over the chicken. Return to the oven and bake for 5-7 minutes until the cheese is melted and bubbling.
4. Sprinkle the rocket over the chicken and serve with pasta, bread, potatoes, or a leafy green salad.