500g tomato passata
200ml red wine
1 small onion
2 cloves of garlic
75g drained capers
150g (basmati) rice
A handful of (trimmed) fine green beans
Cut the onion and garlic into small pieces and cook with capers in a pan with olive oil.
Cook rice as instructed on the packet.
Add the chicken breast to the pan. When it is starting to turn brown on the outside, add the tomato passata and the red wine.
Leave to simmer until the chicken is cooked and the sauce is boiled down to about half the volume.
Cook the green beans in water just below boiling and serve with rice, meat, and sauce.
A nice additional ingredient is halloumi cheese. Because this cheese stays in form when heated, you can cook it very easily in a pan and serve with this dish.