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Ingredients
- 600 g skinless chicken breast
- 125 g mozzarella
- 1 medium yellow onion
- 3 cloves of garlic
- 1 tablespoon tomato paste
- 1 can chopped tomatoes (400 g)
- 2 tablespoons rapeseed oil
- salt to taste
- freshly ground black pepper
- 1 handful fresh basil
- 400 g whole wheat spaghetti
Instructions
- 1Preheat the oven to 200 °C.
- 2Season the chicken breast with salt and pepper. In a non-stick pan, brown the chicken on both sides in a little rapeseed oil, then remove it to a plate.
- 3In the same pan, add a little more oil and sauté the finely chopped onion together with the crushed garlic. Add the tomato paste, canned chopped tomatoes, and chopped basil. Let the sauce simmer for a few minutes, then season to taste with salt and pepper.
- 4Place the chicken breast back into the pan (or an oven-safe dish) over the tomato sauce. Bake for 15-20 minutes, depending on the thickness of the meat.
- 55 minutes before the end, place the mozzarella slices over the chicken and let them melt nicely. Meanwhile, cook the whole wheat spaghetti according to package instructions.
- 6Serve the gratinated chicken breast with whole wheat spaghetti, garnished with fresh basil leaves.
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