Chicken with a bonnet

Ingredients for 4 servings:

• 600 g chicken breast fillet(s)
• 1 zucchini
• 6 mushrooms
• 3 tomatoes
• 1 garlic clove(s)
• 1 small onion(s)
• 100 g cheese, grated
• 1 tbsp cream cheese
• 1 tbsp sour cream
• salt and pepper
• rosemary
• Thyme
• Curry (Thai Curry)
• Allspice

Instructions

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

Chicken breast topped with delicious vegetables, cheese and sour cream

Finely dice the onion and garlic. Wash and coarsely grate the zucchini. Slice the mushrooms and finely dice the tomatoes. Heat the oil in a pan and fry the onions and garlic until translucent. Then add the grated zucchini and sauté for about 5 minutes. Now add the mushrooms and sauté them briefly, then season everything with pepper, a little salt, and rosemary and thyme. Just before removing the mixture from the heat, add the diced tomatoes and mix briefly with the ingredients. Once the mixture has cooled, transfer everything to a small bowl, stir in the cream cheese, sour cream, and grated cheese, and season to taste. Refrigerate the mixture for about 2 hours. Wash the chicken breasts, season lightly, and sear briefly on all sides. Place them side by side in a greased baking dish. Spread the mixture generously over the meat and press down lightly. Bake on the middle rack at 190°C fan-assisted oven or 210°C conventional oven for 20-25 minutes. Serve with fries, rice, or pasta. The quantities are very approximate, as this dish came to me spontaneously and I simply used what I had in the fridge.