John Myers
Ingredients for 2 servings:
- 2 portions of chicken breast fillet(s)
- olive oil
- 3 garlic cloves
- 1 can of tomatoes, chopped or pureed (400 ml)
- salt and pepper
- 3 tbsp tomato paste
- 2 tbsp fresh herbs, chopped (basil, parsley, oregano)
- 200g mozzarella
- 100 g Parmesan, grated
- 3 tbsp breadcrumbs
- 1 handful of cherry tomatoes
- 1 tbsp butter
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
with mozzarella and parmesan
Wash the chicken breast fillets, pat dry, and halve horizontally if desired. Briefly sear on both sides in hot olive oil and place in a baking dish. For the tomato sauce, heat the olive oil and sauté the finely chopped garlic cloves. Deglaze with the chopped tomatoes, season with salt, and simmer for 10 minutes. Then stir in the herbs and tomato paste and season with salt and pepper. Pour the tomato sauce over the chicken breast fillets and top with the sliced mozzarella. Arrange the halved cherry tomatoes on top. Mix the Parmesan cheese with the breadcrumbs and sprinkle on top, then scatter the butter in small flakes on top. Bake in a preheated oven at 180°C (fan oven) until the cheese has melted and the breading is crispy; this takes 20-30 minutes. Serve with spaghetti or fresh herb ciabatta.
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