Chicken breast and pepper pan topped with cheese

Ingredients for 3 servings:

• 400 g chicken breast, cooked, diced
• 200 g red bell pepper(s), skinned, pitted, diced
• 200 g shallot(s), finely diced
• 30 ml chicken stock or chicken broth
• 1 tbsp, leveled paprika powder
• ½ tsp curry powder
• possibly salt
• some fat for frying
• 200 g cheese, mildly spicy, grated
• 1 tbsp parsley, finely chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

a delicious and hearty dinner or lunch

In a greased pan, gently fry the shallot and bell pepper cubes with the two spices until both components begin to take on some color. Then add the already cooked meat cubes with a little broth and continue to cook, simmering, for 5-10 minutes. Transfer this mixture to a small casserole dish and sprinkle with grated cheese. Place the dish in an oven preheated to 180°C (350°F) with the grill function and bake until the cheese is lightly browned. Garnish with chopped parsley before serving.