Ingredients

600 g chicken fillet (4x150 g)

120 g onion

200 g red paprika

150 g aubergine

1 Can of sliced tomato (400 g)

2 cloves of garlic

½ tsp sugar

100 g ricotta cheese

½ tsp salt

A pinch of pepper

2 tbsp olive oil

1 tbsp Vegeta

We used

Vegeta

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons 35 min

• 1 Put 1 tablespoon of olive oil in a heated pan and fry both sides of the salted chicken fillets until golden-brown.
• 2 Remove the fillets and set aside, put the rest of the oil, finely chopped onions and paprika in the same pan.
• 3 Fry for 2 minutes to soften the onions and paprika, then add the finely chopped garlic and the sliced aubergine. Fry for another minute, then add sliced tomatoes, pepper, a tablespoon of Vegeta and simmer for two minutes.
• 4 Put the tomatoes in a casserole dish (cca 20x20 cm). Put the chicken fillets on top and slightly press them into the tomatoes. Sprinkle with ricotta cheese and bake for 15 minutes at 200°C. Serve warm with toasted bread or flatbread.