Baked Mediterranean olive and tomato chicken

Ingredients for 2 servings:

• 400 g chicken breast fillet(s)
• 50 g tomato paste
• 70 g cream cheese
• 60 g olives, green, black, without stones
• 60 g Emmental cheese, grated
• e.g. salt and pepper
• n. B. herbs, Italian
• e.g. olive oil
• 1 clove(s) garlic

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

low-carb

Thaw the chicken breast fillet (if frozen). Slice the olives into rings. Then mix with tomato paste, cream cheese, a little pepper and salt, and Italian herbs. Also add a clove of crushed garlic. Preheat oven to 180°C (top/bottom heat). Heat a little olive oil in a pan and sear the chicken breast on both sides until lightly browned on the outside and not completely raw on the inside. Lightly salt. After a few minutes, transfer the chicken to a baking dish. It shouldn’t be fully cooked, otherwise it will become dry. Then generously coat the meat with the olive marinade. Finally, sprinkle with cheese. Now place in the oven for 15-25 minutes. Serve with a salad, for example, or rice if you’re not on a low-carb diet. 525 kcal per serving.