Portion 4

Calorie 637 kcal
69.6 grams of protein
30.7 grams of fat
Carbohydrates 21.2 grams


Chicken breast -4 pcs
Onion -2 pcs
Sweet pepper -3 pcs
Garlic -3 cloves
Tomatoes -4 pcs
Vegetable soup seasoning cube -1 pc
Cheese -100 g
Italian spice mix -1 tsp
Water – 1⁄2 glass
Sour cream – 1⁄2 glass
Olive oil – 2 tablespoons
Nutmeg – a pinch
Salt to taste
Butter – 1 tablespoon
Powder, black pepper – to taste

How to do it:


Bulgarian pepper cut into rings, and it looks great in three different colors. First I forgot to remove the seeds. Chop the onion in half a semicircle, rub the garlic into small seeds.

2Chicken breast season with pepper. Mix 2 tablespoons of olive oil with 1 tablespoon of butter and bake the breast until it turns yellow. Then leave it on the mold for the grill.

3Fry the onions in the pan until golden brown, and then add the chicken to the molds.

4Add Bulgarian pepper to the chicken after roasting until lightly browned.


Put mashed garlic in a frying pan and simmer for 30 seconds. Then add water to the sliced tomatoes (remove the peel) and mix well. Now add the Italian spice mix, vegetable soup sauce, salt, pepper and pinch of salt. Add half a glass of sour cream.

6Cook the sauce over low heat for 5 minutes. Fill the finished sauce with chicken and greens. Bake the chicken in the oven for 30 minutes at 200 degrees over the foil.

7When the chicken is ready, take out the foil covered. After that, rub the cheese on a grater and sprinkle on top of the meat. Now bake in the grill and bake for about 15 minutes.