Baked chicken breast fillets

Ingredients for 4 servings:

• 4 chicken breast fillets, halved lengthwise
• Oil, for frying
• 100 g olives, black, pitted
• 100 g tomatoes, dried, from the jar
• ½ bunch basil, fresh
• 1 can of tomatoes, chopped
• Salt
• pepper
• Balsamic vinegar
• Sugar
• 2 balls of mozzarella

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

with olives and dried tomatoes

If necessary, flatten the chicken breast fillets thinner or cut them in half lengthwise. Wash, pat dry, and season with salt and pepper. Sear in hot fat until seared, but do not cook all the way through, for about 2 minutes on each side. Then remove from the pan and place them side by side in a baking dish. Finely chop the black olives, sun-dried tomatoes, and basil leaves until a coarse paste forms. Spread about a tablespoon of this mixture on each chicken breast fillet and top with 1 cm thick slices of mozzarella. Heat the canned tomatoes in the same pan in which the chicken was fried. Season with salt, pepper, sugar, and a dash of balsamic vinegar, and simmer for a few minutes. Then pour the mixture into the baking dish with the chicken breast fillets and spread it out a little. Bake in a hot oven (approx. 220 degrees Celsius top and bottom heat), possibly with a grill at the end, for 10-15 minutes, until the mozzarella is nicely browned. Serve with rice or gnocchi and a colorful salad.