Baked chicken with vegetables

You can cut the fillets into slices before frying to prepare them more quickly.

  • Cook Time: 35 minutes
  • Yield: 4 Persons


600 g chicken fillet (4×150 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


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 20×20 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.