For the Mediterranean chicken casserole you need
- 3 portions chicken breast fillets
- 1 handful of olives, pitted, black or green
- 2 medium onions
- 3 medium tomatoes
- 1 can diced tomatoes
- 2 garlic cloves
- 200g (7 oz) cream
- 200g (7 oz) feta cheese
- olive oil
- salt and pepper
- paprika powder
Wash the chicken breasts, pat dry and season with a little salt, pepper and paprika.
Heat olive oil in a frying pan and sear the fillets briefly and vigorously.
In the frying fat, fry a finely diced onion with the chopped garlic and deglaze with the canned tomatoes and cream. Add a dash of olive oil, bring to the boil briefly and reduce until slightly creamy. Season with salt, bell pepper, paprika, oregano and a pinch of sugar.
Brush a baking dish with a little olive oil and pour in the sauce. Put the chicken breasts in it. Cut the second onion into rings, quarter the tomatoes and spread the onions and tomatoes over the meat with the olives and the diced feta. like it when the olives are halved, but you can leave them whole.
Bake in a preheated oven at 200 degrees for about 20 minutes.
Best served with baguette or ciabatta (to dip the sauce).
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