Chicken with Bonnet
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g chicken breast fillet (s)
- 1 zucchini
- 6 mushrooms
- 3 tomato (s)
- 1 clove garlic
- 1 small onion (s)
- 100 g cheese, rated
- 1 tablespoon cream cheese
- 1 tablespoon sour cream
- salt and pepper
- rosemary
- thyme
- Curry (Thai Curry)
- pimento
Print Recipe
Pin Recipe Instructions
- Finely dice the onion and garlic. Wash and roughly grate the zucchini. Cut the mushrooms into slices and dice the tomatoes.
- Heat the oil in a pan and fry the onions and garlic until translucent. Then add the courgette grated and cook for about 5 minutes. Now add the mushrooms, sauté them too, then pepper everything, add a little salt and season with rosemary and thyme. Just before the mixture is removed from the stove, add the tomato cubes and mix them with the ingredients for just a short time. When the mixture has cooled down, put everything in a bowl, then stir in the cream cheese, sour cream and grated cheese and season with the spices. Put the mixture in the refrigerator for about 2 hours.
- Wash the chicken breast, season lightly and fry briefly on all sides. Now place them side by side in a greased baking dish. Spread the mixture generously over the meat and press down a little. Bake on the middle shelf at 190 ° C fan oven or 210 ° C top and bottom heat for 20-25 minutes.
- French fries, rice or pasta go well with it. The quantities given are only very rough, as this dish came to my mind spontaneously and I just took what the fridge gave me.
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