Vegetable Casserole with Chicken Fillets

Clean broccoli, rinse, divide into roses and cook in boiling hot salted water for about 5 minutes. Remove, drain well.

Rinse and dry chicken breast fillets. Heat oil in a frying pan. Fry fillets in it for about 4 min. on each side until golden brown. Clean mushrooms and cut larger mushrooms in half. Season fillets with salt and pepper and remove from frying pan. Fry mushrooms in the frying fat until golden brown all over.

Drain tomatoes, reserving the juice. Remove the peel from the onions. Cut the onions and tomatoes into cubes. Remove mushrooms from the frying pan. Fry the onions in the fat. Add tomatoes and a quart of the tomato juice, bring to a boil and simmer gently for about 5 min, season with salt and pepper.

Cut chicken fillets into slices. Layer broccoli mushrooms, fillet slices, roses and onion-parsley mixture in a gratin dish (about 25 cm in diameter). Stir through Gorgonzola and whipped cream, spread evenly over the casserole. Bake in the heated oven (electric stove: 200 degrees /.

gas stove: level 3)

bake for approx. 15 min.

Per unit: 2050 joules/490 calories

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