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RECIPES
| Calories | 85,6 Kcal |
| Fat | 4,3 g |
| of which saturated fat | 1,5 g |
| Carbohydrates | 3,9 g |
| of which sugar | 0,6 g |
| Proteins | 7,2 g |
| Salt | 0 g |
| Calories | 85,6 Kcal |
| Fat | 4,3 g |
| of which saturated fat | 1,5 g |
| Carbohydrates | 3,9 g |
| of which sugar | 0,6 g |
| Proteins | 7,2 g |
| Salt | 0 g |
Preheat oven to 200ºC, heat above and below. Slice tomatoes. Remove the breasts from the wine mix and season with salt and pepper. In the same frying pan, add the wine mix and the stock. Put rice, water and a pinch of salt in a pot. Serve chicken with rice and sauce. Preheat oven to 200ºC, heat above and below. Slice tomatoes. Remove the breasts from the wine mix and season with salt and pepper. In the same frying pan, add the wine mix and the stock. Put rice, water and a pinch of salt in a pot. Serve chicken with rice and sauce. Cooking step by step
The oven:
Prepare the ingredients:
Slice shallot and mix with spices, wine and a dash of oil. Add the chicken breasts. 
The chicken I:
Heat oil in a frying pan and brown chicken breasts 2-3 min/side.
Put the breasts in an baking dish. 
The sauce:
Stir well over low heat and ensure that everything is mixed well.
Pour the sauce over the chicken.
Add olives and tomato.
Bake 25 min, or until cooked through. 
The rice:
(2 cups of water for each cup of rice)
Bring to a boil and lower the heat to a minimum.
Boil covered 15 min until the rice has absorbed the water.
Set aside with the lid on. 
The finishing touch:
Cooking
step by stepThe oven:
Prepare the ingredients:
Slice shallot and mix with spices, wine and a dash of oil. Add the chicken breasts. The chicken I:
Heat oil in a frying pan and brown chicken breasts 2-3 min/side.
Put the breasts in an baking dish. The sauce:
Stir well over low heat and ensure that everything is mixed well.
Pour the sauce over the chicken.
Add olives and tomato.
Bake 25 min, or until cooked through. The rice:
(2 cups of water for each cup of rice)
Bring to a boil and lower the heat to a minimum.
Boil covered 15 min until the rice has absorbed the water.
Set aside with the lid on. The finishing touch:
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