Chicken fillet in a coat
Description
The recipe won't take much time. 1. Defrost chicken fillets, rinse, and cut into flat pieces as wide as possible, about 1–2 cm thick. Place in a bowl and mix with 50 grams of mayonnaise. Let it marinate for 30 minutes. 2. Peel and chop the vegetables. Slice onions into rings (or half-rings if large), tomatoes into rounds, and peppers into rings. 3. Place the marinated chicken pieces onto a greased baking tray, leaving some space between them. Season with salt and pepper (don't over-salt, as mayonnaise is already salty). On top of each piece, place onion rings, then pepper rings, and tomato slices. 4. Drizzle with mayonnaise (I usually cut a small corner from the mayonnaise package to create a tiny hole and squeeze the mayonnaise in a fine crisscross pattern over the ingredients). 5. Grate the cheese finely and spread it in a thick layer over the mayonnaise. 6. Bake for 30 minutes at 200°C. Serve hot, sprinkled with chopped fresh herbs. Can be served with a side dish.