Summary

Ingredients

• 2 bell pepper (s)
• 1 packet cream cheese
• 1 packet feta cheese
• 200 ml milk
• 200 ml vegetable stock
• 500 g chicken breast fillet (s)
• Paprika powder
• 3 cloves garlic
• 300 g mushrooms your choice
• 1 leek (small stick)
• 4 tablespoon ketchup
• 4 tablespoon soy sauce
• 1 tablespoon honey
• salt and pepper
• Fat for the shape

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Instructions

1. Chop the chicken breast fillet. Make a marinade from the soy sauce, honey and half of the ketchup and marinate the meat in it for at least half an hour (if the marinade is not enough, just take more).
2. Clean and dice one of the peppers. Puree with the cream cheese and feta to a mass with a hand blender. Add the milk and vegetable stock (feel free to add a little more of either of the two until the consistency is okay). Add the garlic and ketchup. Season with paprika powder, salt and pepper.
3. Clean the mushrooms, cut them into small pieces and fry them briefly in a little hot oil (you can alternatively use the can version and do without frying). Remove the chicken breast fillet from the marinade. Now clean and roughly dice the second bell pepper. Clean and chop the leek. Now put everything in a greased baking dish and pour the sauce over it.
4. Bake in the preheated oven at 180 ° C for about half an hour.
5. Rice goes very well with it - but also couscous. The idea is based on a very tasty paprika and feta dip from the database.