Baked Chicken Breast Fillet
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken breast fillet (s)
- Salt and pepper, whiter from the mill
- 3 tablespoon oil
- 30 g butter
- 1 eggplant (s) or zucchini
- 1 clove garlic
- 2 tomato (s)
- 1 teaspoon oregano, dried
- some cheese (Emmentaler), grated
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Wash the chicken breasts, peel them, pat dry and cut in half diagonally in the middle. Season with salt and pepper.
- Heat 1 tablespoon of oil and butter in a pan and fry the chicken breasts in it. Take out and put in a greased baking dish.
- Wash the aubergine or zucchini, pat dry and cut across into 8 thick slices. Add the remaining oil to the pan, heat it and fry the vegetables in it.
- In the meantime, peel off the garlic and squeeze in. Season with salt and pepper. Place the vegetable slices on the chicken breast pieces.
- Wash the tomatoes, pat dry, cut into 8 slices and spread on the vegetables. Preheat the oven to 200 ° C.
- Sprinkle the contents of the baking dish with oregano and then with cheese. Bake in the hot oven for about 15 minutes (top heat).
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