Chicken breast in tomato, caper and olive sauce

Ingredients for 3 servings:

• 500 g chicken breast fillet(s) (3 pieces)
• 2 can/n tomatoes, peeled
• 1 onion(s), finely diced
• 1 clove(s) garlic, finely chopped
• 16 olives, black, cut into strips
• 2 tbsp capers
• 1 tsp anchovy paste
• 1 tsp olive oil
• salt and pepper
• possibly sugar
• 1 handful of arugula, finely chopped
• 2 balls of light mozzarella (125 g each), sliced

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

SiS – Dinner

Brown the chicken breast fillets in a non-stick pan in olive oil on both sides, season lightly with salt and pepper. Remove from the pan, transfer to a shallow ovenproof dish, and set aside. Sauté the onion in the pan juices, add the garlic, and deglaze with the sauce from the tomato cans. Finely chop the tomatoes and add them. Stir in the anchovy paste, add capers, and olives. Let the sauce simmer slightly and season with a little sugar and pepper, if desired. Pour the sauce over the chicken breast fillets. Place everything in the oven (180°C top/bottom heat or, if you have one, 180°C intermittent steam, for 30 minutes). Then add the sliced ​​mozzarella and continue baking until the cheese has melted and the mixture is bubbling vigorously. Serve sprinkled with finely chopped arugula. Non-SiS members can serve it with pasta, bread, or potatoes, as can SiS members who want to eat this meal for lunch. Salad can be added as desired and depending on your hunger; it is a good idea to eat it with a leaf salad mixed with some rocket.