For the chicken:
- 4 chicken fillets without skin and boneless
For marinate:
- 200 grams yogurt
- 100 ml fresh cream
- ½ chopped onion
- 2 table spoons French mustard
- 1 chopped garlic glove
- 1 table spoon olive oil
For the vegetables:
- 3 colurfull peppers without seeds, cut in medium cubes
- 1 carrot in cubes
- 1 leek in slices
- 5-6 small mushrooms
- 1 aubergine in cubes
- 1 courgette in cubes
- 2 table spoons olive oil
- Salt and pepper
- 2 lemons in quarters
Method:
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Marinate the chicken for one night in the marinade ingredients .
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Remove fillets from marinade and place in baking oven. Add ½ cup of water in to the pan in order for the filets not to be stuck.
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Heat the oven and bake the chicken for 25 minutes without covering it at all.
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In a clean frying pan heat the oil well and saute the vegetables until they are slightly wilted.
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Put salt and pepper and serve with fresh lemon.
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