Tomato and Mozzarella Bread Casserole

Ingredients for 4 servings:

• 1 onion(s)
• 2 peppers, red
• 250 g mushrooms, small
• 500 g chicken fillet(s)
• ½ bunch oregano
• 200g ciabatta
• Fat, for the shape
• 3 tbsp olive oil
• Salt
• pepper
• Sugar
• 1 tsp herbs, dried Italian
• 2 tbsp tomato paste
• 100 g whipped cream
• 1 can of tomatoes (=850 ml)
• 125g mozzarella
• 2 tomatoes

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel and dice the onions. Clean, wash, and finely chop the peppers. Clean, wash, and finely chop the mushrooms, and halve if necessary. Wash the fillet, pat dry, and dice. Wash and pick off the oregano. Dice the bread. Spread with the oregano in a greased, large baking dish. Drizzle with 2 tablespoons of olive oil. Roast in a preheated oven (electric oven: 200°C/fan: 175°C/gas mark 3) for 12-15 minutes. Brown the fillet all over in 1-2 tablespoons of hot oil. Season with salt and pepper, and remove. Fry the onion, peppers, mushrooms, and Italian herbs in the frying fat. Sauté with the tomato paste. Add the cream and canned tomatoes. Simmer uncovered for about 5 minutes, chopping the tomatoes. Season with salt, pepper, and a pinch of sugar. Return the meat to the pan. Finely chop the mozzarella. Wash and slice the tomatoes. Remove 1/3 of the bread from the pan. Spread the ragout on the remaining bread. Top with tomatoes, mozzarella, and the remaining bread. Bake for about 15 minutes.