- chicken fillet — 800 gr;
- onions — 2 pcs.;
- garlic — 4-5 cloves;
- bell pepper — 5 pcs.;
- tomatoes — 5-7 pcs.;
- cube for broth — 1 pc.;
- cheese — 150 gr;
- butter — 1 tbsp. a spoon;
- cream 10% — 200 gr;
- vegetable oil — 2 tbsp. spoons;
- dill, parsley to taste;
- nutmeg — a pinch;
- seasoning for chicken — 1 teaspoon;
- seasonings and spices to taste, but not more than 1 teaspoon;
- salt, pepper — according to preferences;
- boiled water — 1 cup.
Chicken breasts are best for cooking. First, cut the fillet into slices, add salt and pepper.
Cut the onions and bell peppers into half rings or rings. To make the dish brighter, it is better to take a multi-colored vegetable.
Dice tomatoes (they will add juiciness to the treat), chop finely greens
Crush garlic cloves with a press or grind to leave juice.
Prepare a glass baking dish and pan.
In a frying pan with a heated mixture of vegetable and butter, fry alternately chicken, bell pepper and onion, lay in a mold in layers in the same order.
Stew tomatoes, garlic, herbs and a mixture of your favorite spices with nutmeg in a 200 g pan. cream. After 2 minutes, drain the cream, and fry the remaining mixture for another 2-3 minutes.
Pour the sauce we received into a baking dish. Carefully watch that it is distributed evenly.
Cover the form with foil, send for half an hour to the oven to bake at a temperature of 180 degrees.
Remove the foil, sprinkle with cheese almost ready-made bird, bake for a quarter of an hour.