Creamy Baked Chicken with Cheese and Zucchini
This creamy baked chicken with cheese and zucchini is a quick, practical and very flavorful recipe for lunch or dinner. The chicken breast is cooked, cut into pieces and mixed with a simple batter made from eggs, milk, flour, baking powder, grated cheese and oregano. Then the mixture is topped with zucchini slices, red bell pepper and plenty of mozzarella cheese, and baked until golden, tender and irresistible.
Equipment
- pot For cooking the chicken breast.
- cutting board For cutting the chicken and vegetables.
- knife For cutting the chicken, zucchini and bell pepper.
- bowl For mixing the eggs, flour, cheese and chicken.
- fork For mixing the base of the recipe.
- baking dish For baking the recipe in the oven.
- oven For baking and gratinating the chicken with cheese.
Ingredients
- 1 chicken breast
- boiling water for cooking the chicken
- 3 eggs
- 1 teaspoon salt
- 1/2 cup milk
- 1/2 cup wheat flour
- 1 tablespoon baking powder
- 100 g grated cheese
- 1 teaspoon oregano
- zucchini slices to taste
- red bell pepper pieces to taste
- mozzarella cheese to taste
Instructions
- Add boiling water to a pot and cook the chicken breast for about 10 minutes.
- Remove the cooked chicken from the pot, transfer it to a cutting board and cut into smaller pieces.
- Set the chicken aside while preparing the mixture.
- In a bowl, add the eggs, salt and milk.
- Mix very well with a fork until smooth.
- Add the wheat flour and baking powder, then mix again.
- Add the grated cheese and oregano, mixing well.
- Add the reserved chicken and fold everything together until the pieces are well distributed.
- Transfer the mixture to a baking dish and spread evenly.
- Arrange zucchini slices over the mixture.
- Add red bell pepper pieces on top.
- Cover with mozzarella cheese to taste.
- Bake in a preheated oven at 180 degrees for 20 minutes, or until set and gratinated.
- Remove from the oven, cut into pieces and serve hot.
Video
Notes
Cook the chicken only until tender so it does not dry out. Cut it into small pieces so it blends better into the batter. The zucchini should be sliced thinly so it bakes in the same time as the recipe. Red bell pepper adds color and flavor, but it can be replaced with tomato, corn or other vegetables. Serve hot with salad, white rice or sautéed vegetables.
Nutrition
Calories: 390kcalCarbohydrates: 16gProtein: 38gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 235mgSodium: 760mgPotassium: 650mgFiber: 2gSugar: 3gVitamin A: 950IUVitamin C: 28mgCalcium: 280mgIron: 3mg
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