Feta chicken

Ingredients for 4 servings:

• 300 g poultry
• 2 large zucchini
• 2 stalk(s) leeks or 2 bunch spring onions
• 1 large onion(s)
• 3 points feta cheese or shepherd’s cheese
• 300 ml cream
• n. B. milk, possibly
• some tomato paste
• possibly pepper
• oregano
• Parsley
• 4 servings of rice as a side dish
• salt water
• Fat for the mold

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Poultry baked with zucchini, leek and feta sauce

Clean the vegetables and cut them into slices, strips, or cubes, as desired. Dice the onion and fry them with the poultry. The poultry can be used whole or in smaller pieces. Cook the rice in salted water as usual. Prepare a casserole dish. For the sauce, remove the poultry from the pan and place it in the casserole dish. Then add the cream and crumble two packets of feta cheese. Simmer until the feta cheese has melted (the sauce always remains somewhat creamy). Season with tomato paste, pepper, and herbs. If it gets too thick, add milk as needed. Remove the sauce from the heat, add the vegetables to the casserole dish. Then add the sauce and smooth it down. Crumble the third packet of feta cheese on top and bake at approximately 180°C (fan oven) until the feta is lightly browned and melted. Variation: If you thicken the sauce considerably, you can also fill the dish with puff pastry and bake it without rice. You can make the puff pastry yourself or buy it ready-made (recommended). The baking time remains the same.