Chicken fillet wash, dry paper towel. Cut along, but not until the end, then make the cuts inside to make a "boat". Salt, sprinkle with ground black pepper, put in the fridge for that time that will prepare the stuffing. Eggplant clean, cut into cubes, salt and leave for 15 minutes, rinse with cold water, went to the bitterness with salt, Pat dry with paper towel. Know that there are varieties of eggplants that are not bitter with the taste, but the eggplants I buy is unknown, so always do this procedure in the processing of eggplants.

All the vegetables toppings should be cut into small cubes. Onion peeled, cut into small cubes. Sweet red pepper, it is sweet and beautiful, cut into small cubes. Zucchini, you can take half of the zucchini, as there are very large specimens, peeled, cut into cubes. Tomato, you can take 2 tomatoes, top cut crosswise, pour boiling water, then rinse with cold water and peel. Cut in half, remove the pulp with seeds, cut into cubes.

Heat vegetable oil in a frying pan, fry first the onion for 5 minutes until transparent.

Then add chopped red pepper, stir and fry together for 4-5 minutes.

Spread the eggplant cubes, stir and fry for another 3-4 minutes.

Add the chopped zucchini, stir and lightly fry.

Lay the sliced tomatoes, stir fry for another 5 minutes.

Spread 2 tablespoons of sour cream.

Mix well, heat for 3 minutes, add ground black pepper, grated or finely chopped garlic, season with salt to taste. Remove from heat and cool.

Add 80 grams cheese, cut into small cubes. I'm not even cheese was grated, all the components of the filling, cut cubes of the same size. Mix everything carefully.

On a baking tray lined with baking paper, pour in 1.5 tablespoons of vegetable oil. Put "boat" of the chicken, stuff the steamed vegetables. "Boat" grease remaining cream.

Bake for 35 minutes at 180 C. Remove from the oven, sprinkle finely grated cheese ( 20 g), bake for another 5 minutes. Remove from the oven, put on plates, arrange.