Baked chicken fillet

Ingredients for 4 servings:

• 4 chicken breast fillets, approx. 250 g each
• 1 bunch of spring onions
• 5 garlic cloves
• 8 tbsp olive oil
• 2 cans of chopped tomatoes, approx. 400 g each
• 1 tsp, levelled sugar
• 3 tsp oregano, dried
• 2 balls of mozzarella, 125 g each
• 150 g Kalamata olives, pitted
• 1 tsp paprika powder, hot
• salt and pepper
• 250 g long grain rice

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

Clean the spring onions. Slice the white and light green parts diagonally into approximately 2 cm long pieces. Slice the dark green part into thin rings and set aside. Peel and chop the garlic. Preheat the oven to 200°C (top/bottom heat). Wash the chicken breast fillets and pat dry with kitchen paper. Season with salt. Fry in a hot pan with 5 tablespoons of olive oil until light brown on all sides. Then place the fillets in a large baking dish. Heat the remaining olive oil in the pan. Sauté the spring onions and garlic. Add the tomatoes. Season with salt, sugar, oregano, paprika, and pepper, and heat through. Cover and simmer over medium heat for about 10 minutes. Drain the mozzarella and slice it. Pour the tomato sauce over the chicken breast fillets. Add the olives and scatter the mozzarella over the top. Bake in the preheated oven on the middle rack for about 35 minutes. Meanwhile, cook the rice in salted water according to the package instructions. Arrange the chicken breast fillets and rice on 4 plates and serve sprinkled with the dark spring onion rings.