Chicken fillet with vegetables and cheese
4 servings
40 minutes
Chicken fillet with vegetables and cheese is an exquisite dish of European cuisine that combines the tenderness of chicken, the juiciness of vegetables, and a flavorful cheesy taste. This recipe originated as a variation of traditional baked dishes where meat and vegetables harmoniously come together under a layer of savory sauce. The slight acidity of tomatoes highlights the creaminess of the sauce, while fragrant herbs—oregano and basil—give the dish a Mediterranean character. Baking makes the chicken incredibly juicy, and melted cheese creates an appetizing crust, adding richness to the flavor. This versatile treat is suitable for both everyday dinners and festive tables, easily capturing guests' attention with its rich aroma and magnificent taste.
1
Chop the onion finely and sauté with garlic in vegetable oil for about 3 minutes, add finely chopped pepper and fry 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 (capsicum): 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 the onions and peppers.
- Chicken breast fillet: 3 pieces
- Tomato paste: 1 tablespoon
3
In the same pan, 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
