"1/4 cup olive oil"
"2 boneless, skinless chicken breasts, cut in half"
"4 tomatoes, seeded and chopped coarsely"
"2 cloves garlic, minced"
"300g frozen puff pastry, ready to use"
"4 anchovy fillets, rinsed"
"1 egg for brushing", "Salt and black pepper to taste"
"1/4 cup olive oil"
"2 boneless, skinless chicken breasts, cut in half"
"4 tomatoes, seeded and chopped coarsely"
"2 cloves garlic, minced"
"300g frozen puff pastry, ready to use"
"4 anchovy fillets, rinsed"
"1 egg for brushing", "Salt and black pepper to taste"
In a skillet with olive oil, cook the chicken breasts seasoned, over low heat, turning occasionally, until they lose their pink color and become semi-cooked
Remove from the skillet
In the skillet, add the tomatoes and garlic, and season
Heat over high for 2 minutes, stirring occasionally
Reserve the sauce
Place the chicken breast pieces on puff pastry, leaving a space between each piece
Top each piece with an anchovy fillet and cover with puff pastry
Cut and press the edges to seal
Brush with egg and bake in a preheated oven at 200°C for 45 minutes or until golden brown
Serve with tomato sauce
Cut into 4 servings.
