Chicken breast fillet in tomato sauce with mozzarella

Ingredients for 4 servings:

• 4 servings of chicken breast fillet(s)
• 2 can/n tomatoes, peeled
• 1 onion(s)
• 1 garlic clove(s)
• basil, fresh
• Thyme, fresh
• Oregano, fresh
• Rosemary, fresh
• Salt and pepper, paprika
• 1 small jar capers, small
• 1 tomato(s)
• 125g mozzarella
• Honey
• butter
• oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

For the tomato sauce, puree the peeled tomatoes, chop the onion, crush the garlic clove, and add both to the tomato puree along with the chopped herbs. Simmer uncovered over high heat until the tomato sauce has a thick, glossy consistency. Reduce the heat. I also add a little honey and butter to the sauce to round out the flavor. You can also omit this. It’s really worth letting the sauce simmer for as long as possible; after about an hour, it will have the perfect flavor. Heat oil in a pan with the highest possible sides. Wash the chicken breast fillets and remove any fat and tendons. Brown them vigorously on both sides in the pan over high heat. Season with salt, pepper, and paprika. Add the tomato sauce to the pan with the chicken breast fillets. Cut the fresh tomato into small cubes (removing any skin and seeds) and add to the tomato sauce along with the capers. Season the sauce with salt, pepper, and paprika to taste. Slice the mozzarella and top the chicken breast fillets with it. Cover and simmer over medium heat until the cheese is melted (about 3 minutes). We like this dish best with pasta, preferably fettuccine or linguini, but rice or simply baguette also works well.