Chicken breast in the oven with potatoes and cheese

Step-by-step cooking

1. Step 1:

   

   Prepare the necessary ingredients. You will need 2-4 potato tubers, chicken fillet, bell pepper and onions of medium size.

2. Step 2:

   

   Rinse the chicken fillet well under running cool water. Dry with paper towels. Clean from the films. Cut into plates, and then into medium-sized pieces, do not get too small.

3. Step 3:

   

   Transfer the sliced chicken to a bowl. Pour soy sauce over it. Do not salt, as the sauce is already salty enough by itself. Leave the meat to marinate at room temperature (about 15-20 minutes). At this time, prepare the potatoes.

4. Step 4:

   

   Wash the potatoes. Peel it and cut it into plates.

5. Step 5:

   

   You can boil the potatoes until they are half cooked (about 5 minutes after boiling). Cooking time can be varied (reduced or increased), it all depends on the variety of potatoes you use. Drain the water and cool the potatoes. Now season it with salt and pepper to taste.

6. Step 6:

   

   Peel the onion. Rinse it and the knife in cold water so that when slicing onion juice does not irritate the mucous membrane of the eyes. Cut into half rings. Wash the bell pepper, dry it. Cut and remove the middle with the seeds. Also cut it into half rings.

8. Step 7:

   

   In any heat-resistant form (I have thick glass), combine half-cooked potatoes, onions and peppers.

9. Step 8:

   

   Mix all the ingredients. If desired, add your favorite spices (for example, Italian herbs).

10. Step 9:

    

    Add the pickled chicken breast to the vegetables. Preheat the oven to 180 degrees in advance (10-15 minutes before cooking). Cover the mold with foil.

11. Step 10:

    

    Bake the dish for about 20 minutes. Then take out the dish, remove the foil, mix the contents.

12. Step 11:

    

    Sprinkle grated hard cheese on top. Take any delicious cheese to melt well.

13. Step 12:

    

    Return the mold back to the oven and bake until a ruddy cheese crust forms for about 10-15 minutes more. Serve immediately while it's hot. Sprinkle with chopped herbs (parsley, dill).