Baked chicken with vegetables

  • 28/10/2015
  • Moderate difficulty
  • 4
  • 35 min

Bake chicken with tomato and ricotta cheese and enjoy their flavours served on a toasted flatbread.

Ingredients

  • 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

Preparation

  1. 1.
    Put 1 tablespoon of olive oil in a heated pan and fry both sides of the salted chicken fillets until golden-brown.
  2. 2.
    Remove the fillets and set aside, put the rest of the oil, finely chopped onions and paprika in the same pan.
  3. 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. 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.

Advice

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

Energy and nutritive values

Energy and nutritive values are calculated for one serving (i.e. for 1 person). If it is a dessert, energy and nutritive values have been calculated for 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 460 / 1.923 - -
Fat g 25,58 - -
- saturated fatty acids g 6,20 - -
- monounsaturated fatty acids g 13,69 - -
- polyunsaturated fatty acids g 4,14 - -
Carbohydrates g 20,90 - -
Dietary fibre g 4,75 - -
Protein g 37,72 - -
Salt g 0,61 0 0
Vitamin A μg 4.467,30 112 89
Vitamin D μg 18,30 9 9
Niacin mg 24,12 172 121
Pantothenic acid mg 1,88 27 27
Potassium mg 1.023,78 28 28
Phosphorous mg 365,15 46 46

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)