John Myers
Ingredients for 3 servings:
- 600 g chicken breast fillet(s)
- 350 g tomatoes, small
- 2 bell peppers
- 200g mozzarella
- 300 g cream cheese, natural or with herbs
- ½ bunch of spring onions
- 2 garlic cloves
- 1 handful of fresh basil
- salt and pepper
- Paprika powder, hot
- Parsley, dried
- chili flakes
- n. B. Pesto of your choice
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes
simple, low-carb
Preheat the oven to 180°C (top/bottom heat). Wash the chicken breast fillets and pat dry. Then rub them with salt, pepper, and paprika powder and fan them diagonally. If you like, you can also brush the fillets with a little pesto. Then set the fillets aside. Finely chop the garlic and spring onions in a food processor or similar. Add about 2/3 of the tomatoes and chop them in the same way. Mix this mixture with the cream cheese and season to taste. I use salt, pepper, hot paprika powder, dried parsley, and chili flakes. Then pour the sauce into a baking dish. Dice the bell peppers and spread them over the sauce. Now thinly slice the mozzarella and the remaining tomatoes. Place some of the mozzarella into the compartments of the chicken breast fillets. Place the fillets on top of the sauce in the baking dish and top with the tomato slices and the remaining mozzarella. Finally, roughly chop the basil and spread it over the chicken breast fillets. Place the casserole dish in the oven for about 45 minutes. The mozzarella should take on some color. If you don’t want to or can’t avoid carbohydrates, rice goes well with this dish.
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