John Myers
Chicken Breast on Paprika Vegetables
The perfect chicken breast on paprika vegetables recipe with a picture and simple step-by-step instructions.
- 4 Chicken breast fillets
- 3 Red Paprika
- 3 Onions
- 2 Garlic cloves
- 1 small can Pizza tomatoes
- 1 tsp Herbs of Provence
- 2 tbsp Ketchup
- 10 black Olives
- 1 Cup Instant broth
- 1 tbsp Sweet paprika
- 1 Msp Chili powder
- Salt pepper
- 125 g Mozzarella
- 1 size Tomato
- 2 tbsp Olive oil for frying
- Cut the onions into wedges and dice the garlic.
- Clean, wash and chop the peppers.
- Fry the onions and garlic in a pan in hot oil, add the paprika pieces and fry for another 3 – 4 minutes.
- Remove from the plate and stir in the paprika powder and chilli, deglaze with stock and bring to the boil.
- Add the contents of the tomato can with liquid and ketchup and let it boil down a little.
- Season again with salt and chilli to taste.
- Coat a casserole dish thinly with olive oil and fill it with the vegetables.
- Let the oil get hot in a second pan and fry the chicken breast fillets on both sides.
- Remove from the pan and spread over the vegetables.
- Cut the tomatoes into 4 slices and place on the fish, season with salt and pepper.
- Place the olives all around on the vegetables.
- Place the casserole dish on the second rack from below in the oven preheated to 200 ° and cook for about 15 minutes.
- Now cut the mozzarella into 4 slices and place on the tomato-topped meat and bake for another 5 minutes until the cheese has melted.
- Serve with rice or kritharaki.
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