Chicken breast fillet with summer vegetables
for 4 people you need:
4 chicken breast fillets
250 g of mushroom
100 g mozarella
2 peppers (red and green)
2 onions
1 bunch of spring onions
3 zucchinis
1 clove of garlic
1 can of chopped tomatoes
3 tablespoons tomato paste
for seasoning:
about 1 pinch of salt and pepper
1 teaspoon herb of Povence and lemon juice
Preparation:
Wash chicken, dab and season with salt and pepper. Dice onions and garlic. Cut zucchini and peppers into thin strips. Cut the champignons and spring onions into thin slices.
Fry the meat in a pan with oil. After it is done, take out and put in a casserole dish. First coat the baking dish with a little oil. Fry the onions in the pan. Then gradually add the previously cut one. Finally, stir in the tomatoes and tomato paste. Season with salt, pepper, Provenve herbs and lemon juice.
Then spread the vegetables over the chicken. Cut the mozzarella into thin slices and spread over it. Bake at 180 degrees in the oven (best preheated) for approx. 20 - 30 minutes.
