Oven chicken with olive tapenade

Name: oven chicken with olive tapenade
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 2 el traditional olive oil; 100 g black olives Tapenade; 300 g chicken breast; 125 g Mozzarella; 2 twig fresh thyme; 400 g tomato and garlic pasta sauce pot, pasta sauce; 300 g Spaghetti; 4 el honey mustard salad dressing; 4 tomato; 75 g lamb's lettuce bag of 75 g

Stuffed chicken fillet from the oven with tapenade of black olives, mozzarella and thyme with spaghetti and lamb's lettuce.

Ingredients

Kitchen Stuff

1 baking dish (20 x 20 cm)

Directions

Preheat the oven to 200 ° C. Grease the oven dish with oil.
Cut open the chicken fillet lengthwise and brush with half of the tapenade. Close and place in the baking dish.
Brush with the rest of the tapenade. Cut the mozzarella into slices and fill the chicken with it.
Sprinkle with thyme leaves and pepper. Bake in the oven in about 20 minutes until golden brown and done.
Meanwhile, cook the spaghetti al dente according to the instructions on the package. Heat the pasta sauce.
Cut the tomatoes into pieces. Spread the corn salad and tomatoes over a bowl. Divide the dressing over it.
Drain the spaghetti and mix with the pasta sauce. Scoop on the plates. Divide the chicken fillet into equal portions and add. Serve with the salad.