4 tablespoons of olive oil
300 g of puff pastry, rolled out
4 fillets of anchovy in preserved form, drained
4 tomato seeds, coarsely chopped
2 cloves of garlic, minced
2 chicken breasts, boneless and skinless, cut in half (700 g)
Salt and black pepper to taste
For brushing
1 egg
4 tablespoons of olive oil
300 g of puff pastry, rolled out
4 fillets of anchovy in preserved form, drained
4 tomato seeds, coarsely chopped
2 cloves of garlic, minced
2 chicken breasts, boneless and skinless, cut in half (700 g)
Salt and black pepper to taste
For brushing
1 egg
Season the chicken with salt and pepper
In a skillet, heat the olive oil over high heat
Add the chicken and cook at low heat, turning occasionally, until it loses its pink color
Remove from the skillet and drain on paper towels
Preheat the oven to a high temperature
Add the tomato, garlic, salt, and pepper to the skillet and cook over high heat, stirring occasionally, for 2 minutes
Set aside
Arrange the chicken pieces on half of the puff pastry, leaving a space between them
Place one anchovy fillet on top of each piece
Cover with the remaining puff pastry
Cut and press the edges well
Brush with egg
Bake for 45 minutes or until golden brown
Serve with the sauce.
