Chicken casserole

Ingredients for 4 servings:

• 2 bell peppers, red and yellow
• 350 g zucchini
• 1 lemon(s), untreated
• 1 onion(s)
• 1 garlic clove(s)
• 4 tbsp oil
• 500 g tomatoes, pureed
• 4 servings of chicken fillet(s)
• 400 g tortellini
• 150 g sheep’s cheese
• salt and pepper
• 2 sprigs rosemary
• 2 sprigs of thyme
• 2 sprigs basil
• 2 sprigs of oregano
• 2 sprigs of parsley
• 2 slices of toast
• 2 tomatoes

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Dice the bell peppers, quarter the tomatoes, slice the zucchini, and slice the lemon. Finely dice the onion and garlic and fry in 1 tablespoon of oil. Add the vegetables and tomato puree and braise for about 10 minutes. Season the fillets with salt and pepper and fry in 1 tablespoon of oil for about 8 minutes. Fry the lemon slices for 1 minute, then remove. Finely chop the herbs. Finely grind the toast and mix with the remaining oil and the herbs. Place the tortelloni in boiling water for 1 minute. Then place in a baking dish with the braised vegetables and meat. Sprinkle with the crumbled feta cheese and the herb mixture. Bake at 175°C for about 20 minutes.