How to make
The chicken breasts are dried with kitchen paper. Place them on a large board and season both sides with salt and black pepper.
Heat the olive oil and butter in a pan over moderate heat. Place the chicken breasts, sealing them on both sides, for about 4 minutes per side. The chicken meat should not be cooked, because it still needs some preparation. Once it has acquired a nice brown color on both sides, remove it and place it onto a plate. Set it aside.
In the same pan, add garlic that has been pressed on a board with salt, or more precisely - the garlic is chopped very finely with salt and spread on the board with the wide part of the knife. Add to the pan, stir and pour the wine to deglaze, after about 1 minute add the broth, tomato juice and grated parmesan, season with a little salt, if necessary and about 1/2 tsp. black pepper.
Stir until the cheese melts. Tear the basil leaves and add them along with the oregano.
Return the chicken breasts, pour a few times with sauce and place 2 slices of mozzarella on top to cover the meat, add the olives.
Place the pan in a preheated oven at 390°F (200°C) for about 20 minutes to acquire a nice crust.
Take it out, the chicken is ready to be served.
Serve 1 pc. chicken and add prepared tagliatelle, cook in boiling salted water according to the instructions on the package. Strain and drizzle a bit of olive oil, stir.
Chicken Pizzaiola is optionally sprinkled with a little grated Parmesan.
Add wine such as you would use for guests, i.e. a nice dry white aromatic wine. I used such Pinot Gris - a wonderful white wine, which adds a wonderful aroma.
