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Sliced ​​paprika chicken

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Ingredients for 4 servings:

  • 500 g chicken breast fillet(s)
  • 2 m.-large zucchini
  • 3 bell peppers, red, yellow and green
  • 2 tbsp tomato paste
  • 200 ml dry white wine
  • 200 ml cream
  • 200 ml broth
  • 1 point feta cheese
  • oil
  • 2 onions
  • salt and pepper
  • Paprika powder, hot

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Chicken breast with peppers, zucchini and feta cheese

Sauté the onions in a little oil until translucent. Add the diced chicken breast fillet, season with salt, and sear. Remove everything from the roasting pan. Briefly sauté the diced bell peppers and sliced ​​zucchini. Deglaze with the tomato paste, cream, broth, and white wine and bring to a boil. Season with salt, pepper, and plenty of paprika, if desired. Return the meat to the roasting pan. Preheat the oven to 220°C (425°F). Crumble the diced feta over the dish and bake for about 30 minutes. Serve with rice, or with stuffed white bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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