For the chicken fillets with mozzarella tomato filling, cut the chicken breasts flat, lightly pound, season, cover with basil leaves, mozzarella slices and diced tomatoes, fold and fix.Briefly fry in olive oil and finish the chicken fillets in the oven at 200°C for about 15 minutes. Sauce: finely chop the onions, fry, dice the peeled tomatoes, add, steam with tomato paste, pour in the soup and season.let the sauce boil away for 10 minutes, puree and season to taste.
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