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Robert Hoffman
Chicken in Tomato Sauce
Dish with slices of chicken breast, fennel, sundried tomatoes and olives.
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Ingredients
Directions
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Clean the fennel bulb and cut into strips. Slice the tomato tomatoes and the sun-dried tomatoes finely. Slice the garlic.
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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.
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Heat the oil in a frying pan. Fry the fennel strips for 3 minutes on medium heat.
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Add the pepper and garlic and fruit on low heat for 2 minutes.
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Add the fresh and sundried tomatoes, bring to a boil and reduce the heat.
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Mix the flour with the salt, pepper and oregano in a deep plate and put the chicken breast through.
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Heat the oil in a frying pan and fry the chicken on high heat quickly on both sides.
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Put the chicken in the tomato sauce and cook for 5 minutes on low heat. Drain the mozzarella. Add with the olives and scoop.
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Nutrition
475Calories
Sodium0% DV1.067mg
Fat42% DV27g
Protein68% DV34g
Carbs7% DV20g
Fiber20% DV5g
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