History is silent as to whether the famous artist Pablo Picasso knew how to cook as talentedly as to paint. But the Picasso chicken is definitely not just a baked meat breast, but a real work of art!
This colorful chicken dish gets its name from the colorful vegetables used in its preparation. Of course, I am not Picasso, but I cook this dish with pleasure and I think that such a baked chicken with vegetables is worthy of a festive table.
Today we will tell you how to cook Picasso chicken. This recipe will help out any housewife!
- 3 chicken breasts
- 1-2 onions
- 2 sweet peppers
- 2 cloves of garlic
- 4 tomatoes
- 100 g cheese
- 0.5 tbsp. cream
- 100 ml of water
- 2 tbsp. l. vegetable oil
- 1 tbsp. l. butter
- 0.5 tsp Nutmeg
- 1 tbsp. l. provencal herbs
- salt, pepper to taste
- 3-4 sprigs of parsley for flavor
Pour some vegetable oil into a heated frying pan and add a slice of butter, mix. Place 3 washed chicken breasts in a skillet, salt and pepper on both sides, fry them until slightly golden brown. Transfer to a baking dish.
Wash, peel and cut the onion into rings. Fry the onions in a pan until light golden, and then transfer to the chicken pan.
Grate the cheese on a fine grater, cut the bell pepper into rings, crush or finely chop the garlic, and peel and chop the tomatoes.
Fry the bell peppers in a pan until soft and put on top of the onion.
Fry the chopped garlic in a pan for 30 seconds, and then add the chopped tomatoes with a fraction of water. Salt, add Provencal herbs, nutmeg. Stir and mascara for about 2 minutes.
Pour the cream into the sauce, stir again and simmer for another 3-4 minutes, stirring occasionally.
Pour the sauce over the chicken with onions and peppers.
Cover the baking sheet with foil and seal well on all sides. Bake in an oven preheated to 180 degrees for half an hour. Then take out the dish, remove the foil and sprinkle it with cheese. Bake for another 10 minutes.
Serve the finished dish hot, for flavor, sprinkle it with pre-chopped parsley. Bon Appetit!