Chicken fillet baked with vegetables and cheese
4 servings
40 minutes
Chicken fillet baked with vegetables and cheese is a harmony of flavors that combines the tenderness of meat, aromatic vegetables, and the richness of melted cheese. This recipe has European roots, with variations found in Italian and French cuisine where baking with sauces and spices adds special juiciness to the dish. A light tomato hint, the spiciness of garlic, and a delicate buttery coating make each forkful a delight. It is perfect for both a cozy family dinner and a festive table. The dish is versatile: it can be served with greens, a light salad, or crispy baguette. This combination of simplicity in preparation and exquisite taste makes it a favorite among many cooks.
1
Chop the onion finely and sauté with garlic in vegetable oil for about 3 minutes, add finely chopped pepper and sauté for another 5 minutes until the pepper is soft. Transfer to a baking dish.
- Onion: 1 piece
- Garlic: 2 cloves
- Vegetable oil: 2 tablespoons
- Sweet pepper: 1 piece
2
Cut the chicken fillet into small pieces and fry in the same pan until cooked, about 10 minutes. At the end, add tomato paste and mix. Transfer to a baking dish over onions and peppers.
- Chicken fillet: 3 pieces
- Tomato paste: 1 tablespoon
3
In the same skillet, melt the butter, add flour and milk, and cook until thickened (no more than a minute). Pour it evenly over the chicken.
- Butter: 1 tablespoon
- Wheat flour: 1 teaspoon
- Milk: 120 ml
4
Cut the tomatoes into small pieces and place them on top. Season with salt, pepper, and sprinkle with oregano and basil. Place in a preheated oven at 180 degrees for 15 minutes.
- Tomatoes: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Oregano: to taste
- Basil: to taste
5
Take out of the oven, sprinkle with grated cheese, and put back for another 5 minutes.
- Cheese: 40 g