Cut the fillets in half, place them in a bowl and add the olive oil, salt and spices. Let them marinate for at least 10 minutes.
Finely chop the onion and garlic and set aside.
Heat a non-stick pan over medium-high heat. Add the chicken without extra olive oil (since it already has its marinade) and saute it well so that it gets a nice color on both sides. We don't mind if it's fully cooked. Remove to a dish.
In the same pan and without cleaning it, lower the heat a little and add olive oil. Pour in our onion and cook for 2-3'. Then add the garlic and continue cooking for 1'.
Add the 28% KYKNOS Tomato Paste and after sautéing it for 1 minute, extinguish with water.
Add the Tomato Perasti to the KYKNOS Mill, salt, pepper, sugar and fresh oregano, lower the heat and let it cook for another 5-6'.
In the meantime, cut our fillet like tagliatelle. We take a pan and spread our sauce. Add the chicken and place on top of each chicken fillet slices from the metsobone that we have cut to a thickness of about half a centimeter.
Bake in a preheated oven at 180°C for 15'.
Serve with baked baby potatoes or mashed potatoes.