|
|
Agristo four cheeses gratin |
|
4 |
chicken breasts |
|
2 tablespoons |
neutral oil (for the chicken) |
|
2 tablespoons |
neutral oil (for the zucchini and tomato) |
|
2 cloves |
garlic, finely chopped |
|
1 teaspoon |
dried oregano |
|
1 teaspoon |
paprika |
|
2 |
zucchini, sliced |
|
4 |
tomatoes, sliced |
|
2 teaspooons |
dried basil |
Prepare the four cheeses gratin according to the cooking instructions.
Preheat the oven to 200°C.
Sprinkle the chicken breasts with salt, pepper, dried oregano and paprika.
Heat 2 tablespoons of neutral oil in an oven-proof skillet over medium-high heat.
Fry the chicken breasts on both sides until golden brown, about 4-5 minutes per side.
Add the chopped garlic and fry for another minute until the garlic is fragrant.
Place the tomato slices on top of the chicken breasts.
Heat 2 tablespoons of neutral oil in another pan over medium-high heat.
Fry the zucchini slices for about 5 minutes until golden brown. Season with salt, pepper and dried basil.
Place the fried zucchini slices on top of the tomatoes on top of the chicken breasts.