Summary

Ingredients

• 4 chicken fillet (s)
• 1 zucchini
• 1 medium onion (s)
• 1 bell pepper (s), yellow
• 150 g mushrooms, brown, fresh
• 2 spring onion (s)
• 1 packet tomatoes, sieved or chunky (500 ml)
• 1 packet herb quark (200 g)
• 2 tablespoon tomato paste
• 1 packet cheese, grated
• salt and pepper
• Paprika powder
• garlic
• oregano
• Olive oil or rapeseed oil

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Instructions

1. Season the chicken fillets with salt and pepper and fry them briefly on both sides in a little olive or rapeseed oil. Then place them next to each other in a large casserole dish that has been greased with a little oil so that there is still a little space around the outside for the vegetables.
2. Wash and clean the vegetables. Halve the zucchini lengthways, divide the halves again and then cut into small fans. Peel and roughly dice the onion, cut the yellow bell pepper into small strips and the spring onions into thin rings.
3. Clean and quarter the mushrooms (do not wash, you will lose too much aroma, just wipe them off). Spread the vegetables and mushrooms around the chicken fillets in the baking dish.
4. For the sauce, put the tomato puree or chunky tomatoes in a mixing bowl and mix with approx. 2 - 3 tablespoons of tomato paste. Season well with salt, pepper, paprika powder, garlic and especially oregano, so that the sauce gets a Mediterranean taste. Stir in the herb quark.
5. Pour the sauce over the meat and vegetables until everything is well covered. If necessary sprinkle with the cheese and bake at 200 ° C top / bottom heat (convection: 180 ° C) for about 30 minutes. With convection you can add the cheese from the beginning, it doesn`t get too dark even during the baking time. With top / bottom heat, it is better to sprinkle the cheese on top shortly before the end of the cooking time.
6. It is important that the fillets are not over-fried at the beginning, but really only briefly on both sides. They are done well afterwards, but still nice and juicy.