Summary

Ingredients

• 1 onion (s)
• 2 hot peppers, red
• 250 g mushrooms, small
• 500 g chicken fillet (s)
• 0.5 ½ bunch oregano
• 200 g ciabatta
• Fat, for the shape
• 3 tablespoon olive oil
• salt
• pepper
• sugar
• 1 teaspoon herbs, dried ital.
• 2 tablespoon tomato paste
• 100 g whipped cream
• 1 can tomato (s), (= 850 ml)
• 125 g mozzarella
• 2 tomato (s)

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Instructions

1. Peel and dice the onions. Clean, wash and finely chop the peppers. Clean, wash and halve the mushrooms if necessary. Wash the fillet, pat dry and dice.
2. Wash and pluck oregano. Dice bread. Spread with oregano in a large greased baking dish. Drizzle with 2 tablespoons of olive oil. Roast in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 12-15 minutes.
3. Fry the fillet all around in 1-2 tablespoon hot oil. Season with salt and pepper, remove. Fry the onions, peppers, mushrooms and Italian herbs in the frying fat.
4. Sweat tomato paste with. Add the cream and canned tomatoes. Simmer uncovered for about 5 minutes, chopping the tomatoes. Season to taste with salt, pepper and a pinch of sugar. Add meat again.
5. Cut the mozzarella into small pieces. Wash tomatoes, cut into slices. Take 1/3 of the bread out of the mold. Spread the ragout on the rest of the bread. Top with tomatoes, mozzarella and the rest of the bread. Baked for about 15 minutes.