Spaghetti with tapenade chicken from the oven and fresh salad

Name: spaghetti with tapenade chicken from the oven and fresh salad
Cook time: 20 min
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 200 g chicken breast; 50 g tapenade with black olives; 60 g Mozzarella; 2 twig fresh thyme; 150 g Spaghetti; 425 ml au basilic tomato pulp; 2 tomato; 35 g lamb's lettuce; 50 g honey thyme dressing

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.
Meanwhile, bring a large pot of water to the boil.
Grease the oven dish with some oil or butter. Cut open the chicken fillet lengthwise but do not cut through and brush the inside with 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.
Ris the leaves of the thyme and sprinkle the chicken with the thyme leaves and some pepper. Fry the chicken in the oven for about 20 minutes until golden brown and done.
When the water is boiling, add the spaghetti and possibly salt and cook for 8 minutes until al dente.
In the meantime, heat the au basilic in a pan. Wash the tomatoes and cut into parts.
Spread the lamb's lettuce and tomatoes over a bowl and drizzle with the dressing.
Drain the spaghetti and mix with the tomato sauce.
Divide the chicken fillet into two portions and spread with the spaghetti over the plates. Serve with the salad.