Instructions:
Prepare the Chicken:
Wash the chicken breasts and pat them dry with a paper towel.
Season both sides of the chicken pieces with salt and black pepper.
Lightly coat the chicken with flour on all sides.
Fry the Chicken:
Heat some oil in a large skillet over medium heat.
Fry the chicken until golden brown on both sides, about 4-5 minutes per side. Remove from the skillet and set aside.
Prepare the Vegetables:
Peel and cut the potatoes in half or quarters, depending on their size.
Thinly slice the onion and mince the garlic cloves.
Remove the seeds from the Kapia peppers and slice them into thin strips.
Cut the cherry tomatoes in half.
Cook the Vegetables:
In the same skillet, add a bit more oil if needed. Sauté the onions and garlic until translucent and fragrant, about 3 minutes.
Add the Kapia peppers and cook for an additional 2 minutes.
Add the potatoes and cherry tomatoes, and cook for 3-4 minutes until the vegetables are slightly tender.
Prepare the Sauce:
Pour in the tomato puree and water into the skillet. Stir to combine all the ingredients.
Add thyme, basil, rosemary, and salt. Mix well.
Combine the Chicken and Vegetables:
Return the chicken pieces to the skillet with the vegetables and sauce.
Cover and cook over low heat for 20-25 minutes or until the chicken and potatoes are fully cooked.
Add Mozzarella Topping:
Once the chicken and vegetables are cooked, sprinkle mozzarella cheese on top.
Cover again and let the cheese melt, about 5 minutes.
Plating and Serving:
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