Chicken fillet

Ingredients:

● chicken breast (fillet) - 4 pieces
● eggplant - 2-3 pieces
● tomatoes - 3-4 pieces
● cheese - 150 grams
● Garlic - 1 tooth
● greens of dill
● vegetable oil for frying
● salt, red and black pepper to taste

Preparation:

Eggplant wash, cut off the tails and dry. Cut them along, in thin strips, put in a bowl, add salt and leave for 20-30 minutes. With eggplant, merge the resulting juice. Wash the chicken breast, dry it well, and cut each into 4 parts. Put the chicken into a bag (or between two layers of food film) and discourage it. Sprinkle a little and pepper a little.

Wash tomatoes, dry, cut a peduncle and cut into rings. Garlic is cleaned and finely chopped.Zelen wash, dry and chop. Cheese grate. In a frying pan, heat a little vegetable oil, lay out the strips of eggplant and fry for 2-3 minutes on each side. Eggplants are transferred to a paper napkin to get rid of excess fat.

Form for baking grease with oil and lay a layer of aubergines slightly overlapping each other. Top off the chicken fillet. Then again eggplant and again chicken. Then lay the tomato mugs. Tomatoes a little salt, pepper and sprinkle with chopped garlic and greens. Top with cheese.
Put the form in the oven heated to 180 ° C and bake for 20-25 minutes. Remove the casserole form from the oven, let stand for 10 minutes and serve.