Italian chicken fillets

Ingredients for 4 servings:

• 4 thick chicken breast fillets
• 1 ball of mozzarella
• 8 m.-large tomato(s)
• 1 onion(s)
• 1 handful of tomatoes, dried in oil
• salt and pepper
• oregano
• a little butter or oil for the frying pan
• ½ cube of beef broth or vegetable broth

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

simply filled with mozzarella and tomatoes

Season the chicken fillets generously with salt and pepper and carefully cut a 2 cm deep cut into the top of each one. Cut one or two tomatoes and the mozzarella to fit the cuts in the meat and fill the fillets with a piece of tomato and mozzarella each. Place the fillets in a lightly greased frying pan. Slice the peeled onion a few times and add to the fillets. Halve the remaining tomatoes and add to the pan. Sprinkle with oregano and sun-dried tomatoes. Dissolve half of the stock cube in about 1/2 liter of hot water and pour enough stock into the frying pan to cover at least half the fillets. Place in the oven at 180-200°C (top and bottom heat) for 35-40 minutes. During this time, you can prepare a side dish such as rice or couscous.