Ingredients:
For the Chicken:
- 2 chicken breasts
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, freshly ground, to taste
- Red pepper powder, to taste
For the Vegetable Mixture:
- 10-11 mushrooms, sliced
- 1 large onion, chopped
- 1 red bell pepper or capia pepper, chopped
- 2 cloves of garlic, minced
- 1 tomato, diced
- 1 teaspoon tomato paste
- 1 tablespoon all-purpose flour
- 125 ml milk
- 1 teaspoon red pepper powder
- 1 teaspoon black pepper
- 1 teaspoon thyme
- Salt, to taste
- Grated cheddar cheese, as much as desired for topping
Instructions:
- Slice the chicken breasts lengthwise to create 4 thin pieces. Season with olive oil, salt, black pepper, and red pepper flakes.
- In a hot non-stick pan, sear the chicken for 5 minutes on each side until golden, then transfer to a baking dish.
- Sauté onions and red bell peppers in oil for 1 minute. Add mushrooms and continue to cook until they change color.
- Stir in tomato paste, cook for a moment, then add tomatoes and seasonings, sautéing briefly.
- Sprinkle flour over the vegetables, cook for half a minute, then pour in the milk. Stirring constantly, let the mixture bubble for 1-2 minutes until thickened, then remove from heat.
- Spoon the mushroom and pepper mixture over the chicken. Top generously with grated cheddar cheese.
- Bake in a preheated oven at 175°C (347°F) until the cheese is bubbly and golden.
To Serve:
- Enjoy this savory and cheesy chicken bake straight from the oven, perfect for a comforting dinner. Serve with a side of your favorite pasta or a crisp green salad.
