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


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



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.