Mediterranean-style Chicken Fillets

Peel the onion and garlic and finely dice them.

Wash the red bell pepper, halve it, remove the seeds and cut into very fine dice.

Heat olive oil in a pan and sauté the diced onion and garlic until translucent.

Add the diced pepper, then pour in the chopped tomatoes with their juice and the red wine, and simmer, stirring, for about 10 minutes until the sauce thickens slightly.

Stir in the black olives and heat through briefly.

Finely chop the rosemary needles, add to the tomato sauce, let simmer briefly and season boldly with salt and pepper.

Rinse the chicken breast fillets, pat dry and season with salt and pepper.

Heat olive oil in a second pan and fry the fillets for about 5 minutes on each side until crisply browned.

Arrange the chicken fillets with the tomato sauce, garnish with rosemary if desired, and serve.