- 2 chicken breasts (or 4 pieces of boneless chicken)
- ½ lemon
- 1 onion
- 2 cloves of garlic
- ½ green pepper
- 4 tablespoons of oil
- ½ cup of tomato sauce
- 6 slices of cheese
- Salt and pepper to taste
- 1 bunch of fresh parsley
Cut the chicken breasts into fillets. If you're using boneless chicken pieces, pound them to flatten. Season the meat with salt and pepper to your liking, add lemon juice, and set it aside in the refrigerator.
Prepare a sofrito with onion, garlic, and bell pepper. In this case, I used a food processor to finely chop them, but you can also do it with a small brunoise cut. When the sofrito is almost ready, add the tomato sauce, stir, and let it cook for a few minutes until the sauce is thick and shiny. Remove it from the heat and set it aside.
In a skillet, brown the chicken breasts. They shouldn't be cooked all the way through, as chicken breast tends to be dry, and keep in mind that they will continue cooking in the oven.
In a heat-resistant baking dish, place the sauce you set aside. Then, add the chicken breasts that you just cooked on the grill or in the skillet. You can add a layer of thinly sliced onion on top. Cover everything with cheese slices and place it in the oven at maximum temperature for 5 to 8 minutes, or until it is gratiné to your liking. Remember that the timing will always depend on the specific characteristics of your oven.
Remove the dish from the oven and bring it to the table, keeping in mind all relevant safety precautions. These types of containers tend to retain a lot of heat and can damage certain surfaces.
Before serving, add finely chopped parsley, and if you like, you can drizzle a bit of olive oil and include any other aromatic herbs that enhance the qualities of this delicious dish.
I hope you enjoy it, and as I always say… Bon appétit!!