Chicken breast fillet with tomatoes and feta cheese

Ingredients for 2 servings:

• 2 small chicken breast fillets
• 1 can of chopped tomatoes, 400 ml
• 2 m.-sized onion(s)
• 1 clove(s) garlic
• 2 carrots
• 100 g sheep’s cheese
• 6 green olives, cut into rings
• 1 tbsp ajvar
• 1 tbsp crème fraîche
• 1 tsp thyme, dried
• 1 tsp oregano
• 1 tsp, leveled sambal oelek
• olive oil
• salt and pepper
• Gyro spice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Cut the meat into thin strips, coat in the gyro seasoning, and rub the seasoning in lightly. Cut the onions into half rings and the garlic into thin slices. Coarsely grate the carrots. Briefly fry the meat in hot olive oil, remove from the pan, and set aside. Sauté the onions in the cooking oil and add the garlic. Add the grated carrots to the pan and sauté for a few minutes. Then add the tomatoes, herbs, and ajvar, season with salt and pepper, and simmer gently for about 30-40 minutes. Add any excess liquid with water or stock. At the end of the cooking time, add the meat and olives, crumble in the feta cheese, let it simmer while still warm, and if desired, round it off with 1 tablespoon of crème fraîche. Adjust the spiciness with sambal oelek.