Oven-baked chicken schnitzel with peppers and feta

Ingredients for 4 servings:

• 1 bell pepper(s), yellow
• 1 bell pepper(s), red
• 3 stalk(s) spring onions
• 100 g feta cheese
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 1 garlic clove(s)
• 1 onion(s)
• 6 tbsp olive oil
• 2 tbsp tomato paste
• 400 g ajvar
• 300 ml cream
• 4 chicken schnitzels
• salt and pepper
• Cinnamon powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Clean the bell peppers and leeks, cut into small cubes or rings, and mix with the diced feta, honey, and apple cider vinegar. Season with salt and pepper and set aside. Peel and finely dice the garlic and onion, then sauté in 1 tablespoon of olive oil, then with the tomato paste. Add the ajvar and cream, bring to a boil briefly, and season with cinnamon, salt, and pepper. Pour the sauce into a baking dish. Wash the chicken cutlets, pat dry, and sear on both sides in 2 tablespoons of oil. Season with salt and pepper, and place them on top of the sauce in the baking dish. Sprinkle the bell peppers and the remaining olive oil over the top. Bake in a preheated oven at 165°C (top/bottom heat) for about 10-12 minutes.