Picasso Chicken

Ingredients

• Skin-On Chicken Breasts 4 pieces
• Onion 2 pieces
• Sweet Pepper 3 pieces
• Garlic 3 cloves
• Tomatoes 4 pieces
• Bouillon cube 1 piece
• Cheese Spread 5 oz
• Italian herb blend 1 tablespoon
• Water ½ glasses
• Cream ½ glasses
• Olive Oil 2 spoons
• Nutmeg a pinch
• Salt to taste
• Butter 1 tablespoon
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Slice the bell peppers into rings (it's better to choose three different colors for a more vibrant look), removing the seeds beforehand. Cut the onion into half-moons and grate the garlic on a fine grater.

Step 2

Season the chicken breasts with salt and pepper. In a combination of 2 tablespoons of olive oil and 1 tablespoon of butter, sauté the breasts until golden brown. Transfer to a baking dish.

Step 3

In the same skillet, sauté the onions until golden brown, then transfer them to the dish with the chicken.

Step 4

Time for the bell peppers — lightly sauté the rings until they become tender — and then add them to the chicken.

Step 5

Place grated garlic in a skillet and sauté for 30 seconds, then add water and chopped tomatoes (peeling them beforehand is optional), mixing well. Add Italian herbs, a vegetable broth cube, salt, pepper, and a pinch of nutmeg. Pour in half a cup of cream and stir.

Step 6

Simmer the sauce for 5 minutes over low heat. Pour it over the chicken and vegetables. Cover with foil and bake in the oven at 390°F for 30 minutes.

Step 7

Remove, sprinkle with grated cheese, place the chicken back in the oven without the foil for another 15 minutes, until the cheese melts.