Baked Chicken Fillet Tray with Vegetables
Ingredients
- 1/2 cup olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon oregano
- 1 teaspoon dried thyme
- 4 chicken fillet slices
- 1 large onion, sliced
- 4 garlic cloves, sliced
- 4 medium potatoes, sliced
- 1 medium red bell pepper, sliced
- 1 medium green bell pepper, sliced
- 2 green chili peppers
- 10 mushrooms, sliced
Sauce
- 3 large eggs
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 large tomato, sliced
Garnish
- chopped parsley
Preparation
Preheat the oven to 170°C and use a large transparent oven dish, adding about a quarter cup of oil to it.
Place all the spices in a bowl and mix well.
Cut the chicken fillet crosswise to make it thin, then cut it into thin squares.
In a pan, heat a little oil and sauté the onion and garlic, then sprinkle some of the spice mixture.
Transfer the onion mixture to the oven dish.
Add the potato slices and sprinkle some of the spice mixture.
Distribute the bell peppers and sprinkle some of the spice mixture.
Distribute the mushrooms and sprinkle the spice mixture.
Add the chicken in a single layer over the vegetables and sprinkle the spice mixture.
For the sauce, place the eggs in a bowl and whisk with a hand whisk until mixed, add the cream and continue whisking to combine, then add the Parmesan cheese and the remaining spice mixture.
Pour the sauce mixture over the chicken, pour the remaining oil, and do not stir.
Sprinkle the mozzarella and cheddar cheese over the top.
Arrange the tomato slices on the cheese, drizzle with some olive oil, and sprinkle the remaining spices.
Cover the dish with parchment paper and then aluminum foil.
Bake in the oven for about 30 minutes until set, then remove the foil and bake for another 15 minutes until browned.
Garnish
Garnish with chopped parsley for decoration.
