Chicken Caprese

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 500 g tomatoes, not too small
• 3 balls of buffalo mozzarella
• 2 onions, red
• 1 garlic clove(s), if needed also 1.5
• 1 bunch of flat-leaf parsley
• 1 bunch of oregano
• e.g. fresh basil
• n. B. Parmesan (Parmigiano Reggiano)
• some rapeseed oil or olive oil
• e.g. salt and pepper
• 1 pinch(s) of sugar
• ½ lemon(s), juice

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Tasty casserole with chicken breast, mozzarella and tomatoes

Sear the chicken breasts on both sides in rapeseed or olive oil, do not cook thoroughly, just allow to brown. Pat the meat dry with kitchen paper and cut into thumb-thick slices. Slice the tomatoes and mozzarella, dice the onions, and crush the garlic with a pinch of salt in a mortar and pestle. Add plenty of rapeseed or olive oil to the frying oil in the pan, add the finely diced onion and crushed garlic, and sauté. After 2 minutes, add the chopped herbs (oregano, parsley) and let them simmer in the heat. Add the juice of half a lemon and a pinch of sugar (if you don’t have access to fresh herbs, you can also use frozen “Italian herbs”; they should have just about everything you want). Now arrange a row of chicken breast, tomato, and mozzarella slices, alternating in a baking dish, and season with salt and pepper. Pour the spiced oil over everything and top with Parmesan cheese, if desired (less is more). Bake the casserole in the oven at 200 degrees Celsius (400 degrees Fahrenheit) for 35 minutes, then top with fresh basil, if desired. Serve with a ciabatta or stone-baked baguette.