| Cook Time | 40 minutes |
| Servings |
Ingredients
- 5 pieces Tomato
- 2 pieces Zucchini
- 250 gram Chicken fillet
- Black pepper, salt (to taste)
- Chili pepper ( to taste)
- 1 teaspoon Spices (Provence herbs)
- 3 tablespoons Olive oils
- 1 clove garlic
- 100 gram Processed cheese
- 1 tablespoon Cheese hard
- 2 tablespoons Lemon juice
Ingredients
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Instructions
- Fillet cut into strips, pour lemon juice, olive oil, sprinkle with herbs and a little mash.
- Cut the courgettes and tomatoes are not very thin circles, cut the cheese and garlic into plates. Remove the fillets from the marinade - the marinade we will need! Spread in a baking dish in the following order: zucchini-cheese-tomato-chicken-zucchini-cheese, etc. Between vegetables spread garlic, the remains of zucchini, cheese and tomato (if any), salt and pepper to taste, add rings of chili to taste.
- Top grease casserole brush, dipping it into the remaining marinade (olive oil with lemon juice and herbs).
- Baked in a preheated 200 degree oven for 45 minutes, turned off the oven, sprinkle the casserole with grated cheese and left in the oven for another 10 minutes. At the bottom of the casserole formed a sufficient amount of juice, pour them a casserole or that is very tasty, dilute a little yogurt with this juice, squeeze out a clove of garlic and pour the casserole when serving.
- When the casserole is ready, it will be very convenient to eat: zucchini-cheese-tomato - chicken fastened together as one piece. Zucchini is falling apart and is a little crispy, breast, soft and juicy - we loved it!
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