Chicken Fillets in Homemade Neapolitan Sauce
Main course
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Cook Time
1 h 15 min
Servings
6
Difficulty
Medium
Prep Time
45 Min
Description
This chicken dish in Neapolitan sauce is a comforting classic that always triumphs at home. The chicken fillets, juicy and golden, are bathed in a homemade tomato sauce, full of flavor thanks to fresh vegetables and capers. The au gratin mozzarella gives the perfect final touch. It is ideal for a family meal or a special dinner. The preparation is simple with the Thermomix®, although it requires a little time for the sauce to cook over low heat and the flavors to blend perfectly. Accompany it with a fresh salad and bread for dipping in the delicious sauce!
Ingredients (13 ingredients)
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2 libras Chicken Fillets
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Olive oil
-
Salt
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Garlic
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Mozzarella cheese
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4 piece Very red tomatoes
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2 piece Medium Onions
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2 piece Medium Peppers
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Tomato paste
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1 frasco Capers
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1 tarro Sliced mushrooms
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1 packet Beef Broth
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Oregano
Preparation (10 steps)
Prepare the chicken fillets
Wash the chicken fillets well and season with salt and grated garlic. Set aside.
Brown the chicken fillets
In a pan with a little olive oil, brown the chicken fillets on both sides. Place them in a baking dish and set aside.
Prepare the tomatoes
Put water in a pot and heat (without boiling). Introduce the tomatoes so that they release their skin. Remove the tomatoes, peel them and set aside.
Crush the tomatoes
Introduce the peeled tomatoes into the Thermomix glass and crush 20 sec./Stufe 8. Set aside.
Chop the onion and pepper
Introduce the onions and peppers into the Thermomix glass and chop 5 seg./Stufe 5. Set aside.
Sauté the sauce
Add 2 tablespoons of olive oil to the Thermomix glass. Program 5 min./120°C/Stufe 1. Add the crushed tomato, chopped onion and pepper. Sauté 15 min./120°C/Stufe 2.
Add the remaining ingredients to the sauce
Add the sliced mushrooms, capers (without the water, but save a little of the water), beef broth (or the sachet of consommé dissolved in a cup of water), the tomato paste dissolved in water and the oregano to the Thermomix glass. Program 15 min./100°C/Stufe 2/Linkslauf.
Adjust the flavor of the sauce
Taste the sauce and adjust the salt to taste. Add a little of the caper water. Program 2 min./100°C/Stufe 1/Linkslauf.
Pour the sauce over the chicken
Pour the sauce over the chicken fillets in the baking dish.
Gratin the chicken
Grate the mozzarella cheese and spread it evenly over the sauce. Heat the oven and put the mold. Bake until the cheese is melted and slightly golden.
Finished cooking? Great! 🎉
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Created by
Andrea Morales
2
Rezepte
0
Kochbücher
Allergens
- Milk
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