Summary

Ingredients

• 750 g tomato (s), ripe
• 2 onions)
• 2 cloves garlic
• 4 chicken breast fillet (s)
• 6 tablespoon olive oil
• 1 bunch basil
• 50 g olives, black
• 250 g mozzarella
• salt
• pepper

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Instructions

1. Wash the tomatoes, remove the stalks and cut into 1 cm thick slices. Grease 4 portion molds (or a large baking dish) with olive oil and line them with the tomato slices. Salt and pepper the tomatoes. Preheat the oven to 225 ° C.
2. Peel and dice the onions, peel the garlic. Wash the chicken breast fillets and pat dry.
3. Heat 1 tablespoon of oil in a pan and allow the onions to become translucent. Squeeze the garlic and pour over the tomatoes.
4. Heat the remaining oil in the pan and fry the chicken breast fillets on both sides. Salt, pepper, then put in the molds.
5. Wash the basil and shake dry, pluck the leaves off. Stone the olives. Distribute both in the molds, leaving a few leaves of basil for garnish.
6. Cut the mozzarella into slices and place on the chicken breast fillets. Bake in the oven (gas 4; convection 200 ° C) for about 15 minutes. Garnish with basil.