Wash the chicken breast fillets, pat dry and pound them to the same height, then season. Wash the peppers and carrots and cut into strips about 4 x 1 cm wide. Preheat the oven to 180 ° C.
Put the oil in a pan and fry the chicken breast fillets lightly brown on both sides, then place in a baking dish, cover with a little aluminum foil and set aside. Fry the peppers and carrots for about 5 minutes. Place the fried vegetables on the chicken breast fillets and spread the cheese over them. Then grill everything in the oven for about 10 minutes until golden brown.
In my experience, this recipe is well tolerated by people who are histamine intolerant; I cannot speak for the general public here, because everyone reacts differently to certain foods!
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