Vegetables with chicken in a spicy filling

Description

A delicious and hearty dish is baked in pots, because of this, the chicken and vegetables are incredibly tasty and juicy.

Ingredients

Chicken breast

0.5 piece
Seasoning

1 piece
Eggplant

1 piece
Zucchini

1 piece
Vegetable oil

2 Tbsp
Soft cheese

1 Tbsp
Garlic

1 tooth
Chicken egg

4 piece
Ketchup

2 Tbsp
Sour cream

2 Tbsp
Greens
Spices

0.5 tsp
Black pepper
Salt
Cumin

1 pinch

Cooking

1. Chicken breast to beat two sides to a thickness of 1,5-2 see

2. To get the sheet for roasting chicken breast and open up. Put the fillet in half and cover the second half of the sheet.

3. Wrapped breast pressed by hand.

4. Pre-heated without oil the pan, put the wrapped brisket over low heat and fry both sides.

5. Cut cooked and cooled brisket into 4 pieces.

6. Eggplant and zucchini cut into plates of 8 pieces each. Pour the eggplant with salt and leave aside for 15 minutes to release the juice. Then wash aubergines under running water and put in a colander or gently squeeze.

7. In hot oil fry the vegetables on both sides and lay out on a paper towel.

8. Wrap 1 piece of chicken, 4 vegetable plate and put into molds for baking.

9. Prepare the filling. Eggs mixed with ketchup (1-2 tbsp), sour cream, cheese, pressed cloves of garlic and seasoning (I have a mixture of herbs). Add pepper and salt, whisk.

10. Fill the vegetables with the chicken egg mixture, sprinkle with cumin and send in a preheated 190 C oven for 20 minutes. Once the top is Golden, the sauce will thicken, the casserole is ready!

Bon appetit!

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