97kkal. at 100g.
Chicken breast - 4 pieces
Onions - 2 pieces
Bulgarian pepper - 3 pieces
Garlic - 3 cloves
Tomatoes - 4 pieces
Vegetable stock cube - 1 piece
Cheese - 100 g
A mixture of Italian herbs - 1 tbsp
Water - 1/2 cup
Cream - 1/2 cup
Olive oil - 2 tablespoons
Walnut nutmeg - 1 pinch
Salt - to taste
Butter - 1 tablespoon
Ground black pepper - to taste
Cut the bell pepper rings (better to choose three different colors - it looks more colorful), after removing the seeds. Onions cut into half rings, garlic grate.
Chicken breasts with salt and pepper. In combination 2 tablespoons olive oil and 1 tablespoon butter, fry the breasts until golden brown. Put in an oven dish.
In the same frying pan fry the onions until golden brown, to shift in shape to the chicken.
Time for bell peppers - rings lightly fry until they are soft - and chicken.
Grated garlic placed in a frying pan, sauté30 seconds, then add water, add chopped tomatoes (peel can remove previously) and mix well. Add Italian herbs, vegetable bouillon cube, salt, pepper, a pinch of nutmeg. Pour half a cup of cream, stir.
Boil sauce 5 minutes on low heat. Pour them chicken with vegetables. Close foil and send it in the oven at 200 degrees for 30 minutes.
Get, sprinkle with grated cheese, put the chicken back into the oven, but without the foil for another 15 minutes, until the cheese melts.