Chicken breast fillet with vegetables and feta cheese in the Actifry 2 in 1

Ingredients for 2 servings:

• 400 g chicken breast fillet(s)
• 1 onion(s), red
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 300 g mushrooms
• 1 pack of tomatoes, pureed
• 150 ml vegetable stock
• 200 g sheep’s cheese
• salt and pepper
• Paprika powder
• Oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Wash the chicken breast fillet, pat dry, and cut into cubes. Season with salt, pepper, and paprika. Add 1 tablespoon of oil (I use rapeseed oil) to the steamer with the stirrer, add the chicken, and fry for about 10 minutes. Peel and finely chop the onion, and add it to the meat after 10 minutes. Set the timer for 3 minutes. Meanwhile, cut the peppers and mushrooms into pieces or slices and add to the meat and onions. Set the timer for 7-8 minutes. Then add the passata and the broth. Simmer everything together for 8 minutes. Cut the feta cheese into small pieces and add it after 8 minutes. Let it melt for about 7 minutes, or until a creamy sauce has formed. Serve with rice, Ebly, or potatoes. I didn’t add any additional seasoning, as the feta cheese already contains salt and the chicken pieces are also seasoned. You can, of course, adjust the times and season to your taste.