Chicken breast fillet on a bed of onions and tomatoes

Ingredients for 2 servings:

• 2 tbsp olive oil
• 125 ml soy sauce
• e.g. salt and pepper
• 1 tsp oregano, dried
• 1 tsp basil, dried
• 1 tbsp brown sugar
• 2 garlic cloves
• 2 chicken breast fillets, approx. 150 – 200 g each
• 2 onions, red
• 2 tomatoes
• e.g. mozzarella, grated, etc.

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Mix olive oil with soy sauce, salt, pepper, oregano, basil, brown sugar, and crushed garlic cloves in a bowl. Tip: Instead of dried basil, you can also chop some fresh basil and add it. Wash the chicken breast fillets, pat dry, and then make several crosswise cuts on the top side. Then add the meat to the bowl with the marinade, ensuring it is coated on all sides. Cover the bowl and let the marinade soak in for about 30 minutes. In the meantime, peel the red onions and cut them into half rings. Place these in a baking dish, covering the bottom. Slice the tomatoes and place them next to each other in the baking dish. Then place the two marinated chicken breast fillets next to each other in the dish. Pour the remaining marinade over the meat. Bake in a preheated oven at 200°C (fan oven) for about 25 minutes on the middle rack. After 25 minutes, briefly remove the casserole dish and top the chicken breast fillets with some grated mozzarella or other grated cheese. Return the casserole dish to the oven for about 5 minutes, until the cheese has melted. Remove and serve. This dish goes wonderfully with a baguette or rice.