Chicken casserole

Chicken casserole


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

Chicken casserole


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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