Preparation time: 10'
Cooking time: 25'
Ingredients
For the chicken:
2 chicken fillets
Olive oil
Salt, freshly ground pepper
Garlic powder
Onion powder
Sweet paprika
For the sauce:
1 medium onion
2 cloves of garlic
Olive oil
Salt, freshly ground pepper
Fresh oregano
1 tbsp. crystal sugar
150 ml water
1 tbsp. Τomato paste 28% KYKNOS
350 gr. Milled Tomatoes KYKNOS
200 gr. Metsovone
Preparation
Cut the fillets in half, place them in a bowl and add the olive oil, salt and spices. Let them marinate for at least 10’.
Finely chop the onion and garlic and set aside.
Heat a non-stick pan over medium-high heat. Add the chicken without extra olive oil (since it already has its marinade) and saute it well so that it gets a nice color on both sides. We don’t mind if it’s fully cooked. Remove to a dish.
In the same pan and without cleaning it, lower the heat a little and add olive oil. Pour in our onion and cook for 2-3'. Then add the garlic and continue cooking for 1'.
Add the Τomato paste 28% KYKNOS and after sauteing it for 1', deglaze with water.
Add the Milled Tomatoes KYKNOS, salt, pepper, sugar and fresh oregano, lower the heat and let it cook for another 5-6'.
In the meantime, cut our fillet like tagliatelle. We take a pan and spread our sauce. Add the chicken and place on top of each chicken fillet slices from the metsovone that we have cut about half a centimeter thick.
Bake in a preheated oven at 180ο C for 15'.
Serve with baked baby potatoes or mashed potatoes.