Cheddar cheese stuffed chicken breast and bell peppers

Ingredients for 2 servings:

• 400 g chicken breast
• 100 g Cheddar cheese
• 1 tsp salt and pepper
• ½ tsp paprika powder
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tbsp olive oil
• 1 large bell pepper(s)
• 1 beefsteak tomato(s)
• 1 small onion(s)
• 2 garlic cloves
• 1 tbsp oil, nutty, e.g. grape seed oil or peanut oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Wash the chicken breast, pat dry, and cut a pocket into it. Season the chicken breast with salt and pepper, as well as paprika, garlic, and onion powder, and massage it in well. Place the grated Cheddar cheese into the pockets and, if necessary, secure them with skewers to prevent them from expanding during frying. Heat the olive oil in a pan and add the meat. Fry over medium heat, initially placing a lid on the pan, until the meat is slightly cooked. Sear the meat well on both sides. Cut the peeled bell pepper into strips. Cut the beefsteak tomato into large chunks and the onion into half rings. Halve the garlic cloves so they can be removed after cooking. You can also chop or press them. Lightly sauté the vegetables in a pan or pot with the nutty oil. Add pepper and salt and cover. Simmer on low heat for about 10 minutes, until the bell pepper is soft. The liquid from the beefsteak tomato means no additional liquid is needed. This dish goes well with a salad or potatoes if you like it a little more hearty.