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Print Recipe
Chicken Breast Recipe
Another chicken breast))). The recipe is incredibly simple, and the breast turns out fantastically juicy and very tasty - at least calories - Italy in a word! Very tasty to serve with toasted croutons!
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Chicken breast, cut not to end up and deploy as a book.
    Chicken breast, cut not to end up and deploy as a book.
  2. To fight off film on both sides - I was repulsed not by much. I didn't want a very thin fillet.
    To fight off film on both sides - I was repulsed not by much. I didn't want a very thin fillet.
  3. Fry onions and garlic in olive oil - do not overcook!
    Fry onions and garlic in olive oil - do not overcook!
  4. With tomatoes remove the skin, cut into cubes and add to the onions with the garlic, add the necessary sugar - extinguish acid, to taste salt and pepper and let it sit for 10 minutes on low heat. Try the result and adjust to taste.
    With tomatoes remove the skin, cut into cubes and add to the onions with the garlic, add the necessary sugar - extinguish acid, to taste salt and pepper and let it sit for 10 minutes on low heat.
Try the result and adjust to taste.
  5. Breast pepper, sprinkle with spice and fry in the oil with both sides on medium heat for a couple of minutes - do not extinguish!
    Breast pepper, sprinkle with spice and fry in the oil with both sides on medium heat for a couple of minutes - do not extinguish!
  6. Put the breast in the sauce-cover with the sauce on all sides and simmer on low heat for 15 minutes.
    Put the breast in the sauce-cover with the sauce on all sides and simmer on low heat for 15 minutes.
  7. Serve with Basil, olives, toasted croutons and sprinkled with mozzarella-mozzarella was not-and so sooo delicious!
    Serve with Basil, olives, toasted croutons and sprinkled with mozzarella-mozzarella was not-and so sooo delicious!

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