Picasso Chicken
4 servings
45 minutes
The 'Picasso' chicken is a gastronomic masterpiece inspired by the vibrant colors of a Spanish artist. The dish captivates with tender chicken fillet infused with the aromas of creamy sauce with tomatoes, garlic, and Italian herbs. The three-colored bell peppers resemble the painter's palette, adding not only beauty but also sweet notes. Baked under a layer of melted cheese, this chicken becomes incredibly juicy while retaining its rich flavor. Perfect for cozy family dinners and festive gatherings. Serve with crispy baguette or rice to soak up every drop of the aromatic sauce.
1
Slice the bell pepper into rings (it's better to choose three different colors for a more colorful look), removing the seeds first. Cut the onion into half rings and grate the garlic on a fine grater.
- Bell pepper: 3 pieces
- Onion: 2 pieces
- Garlic: 3 cloves
2
Season the chicken breasts with salt and pepper. In a combination of 2 tablespoons of olive oil and 1 tablespoon of butter, fry the breasts until golden brown. Transfer to a baking dish.
- Chicken breast: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 2 tablespoons
- Butter: 1 tablespoon
3
In the same pan, fry the onion until golden, then transfer it to the dish with the chicken.
- Onion: 2 pieces
4
Time for bell pepper — lightly fry the rings until they are soft — and to the chicken.
- Bell pepper: 3 pieces
5
Place grated garlic in a pan, sauté for 30 seconds, then add water and chopped tomatoes (peel can be removed beforehand), mix well. Add Italian herbs, vegetable broth cube, salt, pepper, and a pinch of nutmeg. Pour in half a cup of cream and mix.
- Garlic: 3 cloves
- Water: 0.5 glass
- Tomatoes: 4 pieces
- Italian herb blend: 1 tablespoon
- Vegetable stock cube: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: pinch
- Cream: 0.5 glass
6
Cook the sauce for 5 minutes over low heat. Pour it over the chicken with vegetables. Cover with foil and bake in the oven at 200 degrees for 30 minutes.
- Water: 0.5 glass
7
Grate the cheese, place the chicken back in the oven without foil for another 15 minutes until the cheese melts.
- Cheese: 100 g
