First I cut the cocktail tomatoes into slices and the 3 spring onions into rings.
Put the first piece of meat in a baking dish, coat it with 1 tablespoon of pesto, top it with a sliced cocktail tomato and sprinkle it with a few rings of laughing onions. I put 1 tablespoon of corn on top and then about 2 tablespoons of sour cream. I then sprinkle herbs from Provence and a little bit of the frozen herbs on top of the sour cream.
Now I put the next piece of meat diagonally over it and cover it exactly like the first piece. This is followed by pieces three and four in the same way. I put the rest of the corn, spring onions and tomatoes in the remaining spaces in the baking dish.
Now I am preparing the tomato sauce. To do this, I put the tomatoes in a small bowl together with 1 teaspoon of stock, the rest of the sour cream and a finely chopped garlic clove and mix these ingredients together. I then season this with herbs from Provence, the frozen herbs and optionally with a little chili. I now pour this sauce over the layered chicken breast fillets. Now I cut the ball of mozzarella into slices and cover the chicken breast fillets with it.
The whole thing is then placed in the preheated oven for 45 minutes at 200 ° C.
I cooked the pasta according to the instructions on the packet and mixed it with a bit of pesto (you can also leave out the pesto because there`s a bit of sauce in the baking dish). The whole thing looks beautifully colorful and appetizing and is also quite low in calories.
Tip: I garnished the pasta with a cocktail tomato cut into wedges and sprinkled a few fresh herbs over it.
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