Chicken schnitzel "cheese baked"

Ingredients for 2 servings:

• 2 chicken breast fillets
• 100 g Gouda, young, grated
• 1 red bell pepper(s)
• 1 carrot(s)
• 1 tbsp olive oil
• Spice(s), as desired

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

topped with cheese, low in histamine, simple, quick

Wash the chicken breast fillets, pat dry, and flatten to a firm surface, then season. Wash the peppers and carrots and cut into strips approximately 4 x 1 cm wide. Preheat the oven to 180°C. Add the oil to a pan and fry the chicken breast fillets until lightly browned on both sides. Then place them in a baking dish, cover with aluminum foil, and set aside. Fry the peppers and carrots for about 5 minutes. Place the roasted vegetables on the chicken breast fillets and sprinkle the cheese over them. Then grill everything in the oven for about 10 minutes until golden brown. In my experience, this recipe is well tolerated by those with histamine intolerance; however, I can’t speak for everyone, as everyone reacts differently to certain foods!