John Myers
Puszta Chicken Breast Pan
The perfect puszta chicken breast pan recipe with a picture and simple step-by-step instructions.
- 2 Chicken breasts
- 4 tablespoon Ajvar
- 1 tablespoon Danish fried onions
- Salt
- Pepper
- 3 Peppers
- 2 Onions
- 2 Garlic cloves
- 2 Tomato paste
- 300 ml Sieved tomatos
- 200 ml Milk or cream
- Wash the chicken breasts, pat dry well and pat flat.
- Brush with a little ajvar, spread the fried onions on top, roll up and secure with toothpicks.
- Heat some fat in a pan and fry the chicken breasts until golden on all sides, season, wrap in aluminum foil and finish cooking in the 80c oven.
- In the meantime, remove the core of the bell pepper, peel the onion and garlic and cut everything into strips.
- Now sweat everything briefly in the roasting fat, add tomato paste, roast a little, add ajvar, stir well.
- Pour in the tomatoes and the milk (cream), season with salt, pepper and a little sugar. If you like it a little hotter, you can add some chilli.
- Now take the chicken breasts out of the oven and cut them in half diagonally.
- We ate ribbon noodles with it, rice tastes good too, of course
- Arrange everything on a plate and enjoy – Bon appetit; 🙂
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