Chicken in Tomato Sauce

Clean the fennel bulb and cut into strips. Slice the tomato tomatoes and the sun-dried tomatoes finely. Slice the garlic.

Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Slice the flesh finely.

Heat the oil in a frying pan. Fry the fennel strips for 3 minutes on medium heat.

Add the pepper and garlic and fruit on low heat for 2 minutes.

Add the fresh and sundried tomatoes, bring to a boil and reduce the heat.

Mix the flour with the salt, pepper and oregano in a deep plate and put the chicken breast through.

Heat the oil in a frying pan and fry the chicken on high heat quickly on both sides.

Put the chicken in the tomato sauce and cook for 5 minutes on low heat. Drain the mozzarella. Add with the olives and scoop.