Chicken Casserole

Chicken Casserole

• Chicken breast (fillet) – 4 pcs.
• Eggplant – 2-3 pcs.
• Tomatoes – 3-4 pieces.
• Cheese – 150 g
• Garlic – 1 clove
• Dill
• Vegetable oil for frying
• salt, red and black pepper to taste

1. Wash eggplant, cut off the tails and dry. Cut them lengthwise into thin strips, put in a bowl, season with salt and leave for 20-30 minutes. From eggplant to drain the resulting juice. Wash the chicken breasts, well dry and cut each into 4 pieces. Chicken pieces to put in the package (or between two layers of edible film) and discourage. Chops a little salt and pepper.
2. Tomatoes wash, dry, cut the stalk and cut into rings. Garlic peel and finely chop. Greens wash, dry and chop. Cheese grate. In pan heat a little oil, put the eggplant strips and fry for 2-3 minutes on each side. Eggplant pass on paper towel to get rid of excess fat.
3. baking dish greased with oil and put a layer of eggplant slightly overlapping each other. On top lay a batted chicken. Then again, eggplant and chicken again. Then put the tomato circles. Tomatoes are a little salt and pepper and sprinkle with chopped garlic and herbs. On top sprinkle with cheese.
4. Put the form in preheated 180 ° C oven and bake for 20-25 minutes. Take out the form with gratin from the oven, let stand 10 minutes and serve.


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