Baked Chicken Breast Fillets with Paprika and Mozzarella

Ingredients

• 2 red bell peppers
• 3 tomatoes
• 1 handful spinach
• Salt
• Pepper
• nutmeg (freshly ground)
• 8 chicken breast fillets (about 120 g each)
• 4 tbsp olive oil
• 1 tsp Dried oregano
• 1 tsp Sweet paprika powder
• 2 balls mozzarella (125 g each)
• 30 g pine nuts

Instructions

1. 1.

   Preheat the oven to 220°C on top heat and line a baking sheet with parchment paper.

2. 2.

   Wash, trim, and quarter the bell peppers. Place them skin side up on the baking sheet and bake on the upper rack for 10-15 minutes until the skins are blackened and blistered. Remove from the sheet, cover with a damp towel, let cool for about 5 minutes, then peel off the skins.

3. 3.

   Switch the oven to 200°C fan (convection).

4. 4.

   Wash the tomatoes, blanch them in boiling water, shock in cold water, remove skins, halve them, discard seeds and stems, and dice the flesh. Blanch spinach in salted boiling water for 1-2 minutes, shock in cold water, then squeeze out excess moisture.

5. 5.

   Combine peppers, tomatoes, and spinach; season with salt, pepper, and nutmeg.

6. 6.

   Rinse chicken fillets and pat dry. Lightly oil a baking dish with 1 tbsp olive oil. Mix the remaining oil with oregano and paprika powder, season with salt and pepper, brush over the chicken, and arrange on top of the vegetables. Bake for about 10 minutes. Meanwhile, drain mozzarella and slice into thin rounds.

7. 7.

   Place slices over the vegetables, sprinkle pine nuts, and bake for another ~10 minutes.

8. 8.

   Serve each plate with two chicken fillets immediately.