Chicken casserole

Chicken casserole

Ingredients:

Chicken breast (fillet) — 4 PCs.
Eggplant — 2-3 PCs.
Tomatoes — 3-4 pieces.
Cheese — 150 g
Garlic — 1 clove
Dill
Vegetable oil for frying
Salt, red and black pepper to taste

Chicken casserole

Preparation:

1. Wash the aubergines, cut the tails off and dry. Slice them lengthwise, thin strips, put in a bowl, add salt and leave for 20-30 minutes. From eggplant to drain the resulting juice.Chicken breast, wash, dry well and cut each into 4 pieces.Pieces of chicken to put in the package (or between two layers of cling film) and repel.Chops a little salt and pepper.
2. Tomatoes wash, dry, cut the stem and cut into rings. Garlic peel and finely chop.Greens wash, dry and chop. Grate the cheese on a grater.In a frying pan heat a little vegetable oil, put strips of eggplant and fry for 2-3 minutes on each side. Eggplant to pass on to a paper towel to get rid of excess fat.
3. Form for baking grease with butter and put a layer of eggplant, slightly overlapping each other. Wet chopped chicken fillet. Then again, the eggplant and chicken again. Then put the mug of tomato. Tomatoes a little salt and pepper and sprinkle with chopped garlic and herbs. Sprinkle on top of cheese.
4. Put the form in heated to 180°C oven and bake for 20-25 minutes.Remove the form from the casserole from the oven, let stand 10 minutes and serve.

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