Chicken and Peppers au Gratin
Main course
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Cook Time
55 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
This dish is a true summer classic! Tender chicken strips, combined with sun-ripened peppers and a crunchy cheese-breadcrumbs crust – simply delicious. I especially like to make it when I get fresh peppers from the market. The preparation is super easy and the Thermomix® helps to prepare everything quickly. Perfect for a quick lunch or a relaxed dinner with friends. If you like, you can add a pinch of chili for a little more spiciness. An absolute favorite recipe that is always well received by us!
Ingredients (11 ingredients)
-
500 g chicken breast fillets
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1 piece yellow bell peppers
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1 piece red bell peppers
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100 g breadcrumbs
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40 g grated cheese
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1 clove garlic
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1 bunch parsley
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1 q.b. paprika
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1 q.b. olive oil
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1 q.b. pepper
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1 q.b. fine salt
Preparation (7 steps)
Prepare peppers
Wash, core and cut the peppers into strips. Then set aside.
Prepare chicken
Cut the chicken breast fillets into strips. To save time, the fillets can be placed on top of each other.
Prepare marinade
Place the chicken and pepper strips in a bowl. Season with salt and pepper and mix with your hands.
Mix ingredients
Place garlic in the mixing bowl and chop for 3 sec./speed 7. Scrape down with the spatula. Add cheese, breadcrumbs, parsley, paprika, salt and pepper and mix for 10 sec./speed 4.
Mix chicken and peppers
Add the breadcrumb mixture to the chicken and pepper strips in the bowl and mix well, so that all ingredients are evenly coated.
Prepare gratin
Line a baking dish with baking paper. Place the chicken-pepper mixture in the dish, making sure everything is in a single layer. Sprinkle the remaining breadcrumbs over it and drizzle with some olive oil.
Gratinating
Place the baking dish in the preheated oven at 180°C fan oven for 35 minutes, until the chicken strips are cooked and the breadcrumbs are golden brown.
Finished cooking? Great! 🎉
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Created by
Chiara Russo
2
Rezepte
0
Kochbücher
Allergens
- Milk
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