Baked Chicken Strips
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 600 g chicken (sliced)
- 1 sachet rice (25 g)
- 1 tablespoon vegetable stock
- water
- 1 can tomato (s), peeled (400 g)
- 250 g veetables (imperial veetables - broccoli, cauliflower, carrots), frozen or
- Vegetables according to taste and season
- 1 can mushrooms (230 g) or fresh
- 2 onions)
- 170 g cream cheese
- 100 g cheese, rated (pizza cheese)
- 1 tablespoon tomato paste, concentrated 3 times
- 2 tablespoons oil
- 1 bulb garlic
- 1 medium carrot (s)
- 1 tablespoon vegetable stock
- salt and pepper
- Paprika powder
- possibly spice (s) your choice
Print Recipe
Pin Recipe Instructions
- Peel the onions and cut into sticks. Season the meat. Drain the mushrooms. Drain the canned tomatoes as well, but collect the juice, it may still be needed.
- For the sauce, remove the tomato stalk and cut into small pieces. Then mix these pieces with the cream cheese and tomato paste. Add all the spices (salt, pepper, paprika and whatever your palate likes) and the tablespoon of vegetable stock and stir the mixture. If you want a more liquid consistency, you can add a little more canned tomato juice. But be careful, the vegetables also water a lot.
- Heat 1 tablespoon of oil in a pan and fry the sliced chicken along with the onions in it. Remove from the pan again and drain on kitchen paper. Sear the drained mushrooms very briefly in the same pan and take them out of the pan again, also put them on kitchen paper to drain.
- Swirl 1 tablespoon of oil in the baking dish. Put the imperial vegetables in the pan. Spread the meat and onions on top. Half of the sauce on top. Next, put the mushrooms on top and pour the rest of the sauce over them.
- Now cover everything with grated cheese and bake at 180 ° C (top / bottom heat) for about 45 - 55 minutes. If the cheese gets too dark, put some aluminum foil over it.
- Meanwhile, loosen the cloves from the garlic bulb, peel them and cut them in half. Peel the carrot and cut into small pieces. Put everything with the tablespoon of vegetable stock in water and bring to the boil. Prepare the rice in it according to the instructions on the packet.
- The dish can also be prepared with corn and / or paprika, or whatever you have in the house.
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