Free-range Chicken Breast Fillet with Peppers and Tomatoes

Easy peasy - super tasty! A classic for all tomato and bell pepper lovers of the fast kitchen.


  • 2 packages free-range chicken breast filet
  • 2 red bell peppers
  • 1 chilli red
  • 2 garlic cloves
  • 2 shallot
  • 15 cocktail tomatoes
  • 3 tbsp tomato paste
  • 150 g crème fraiche
  • 1/2 tsp paprika powder sweet
  • 1/4 tsp coriander powder
  • pepper & salt
  • 3 twigs basil
  • a little oil


  1. Wash the chicken breast filets and pat dry.
  2. Season the chicken breast filets with the spice mixture: salt, pepper, paprika powder and coriander.
  3. Heat oil in pan and fry chicken breast fllets until brown all over.
  4. Cut washed cocktail tomatoes in half, chop bell pepper, shallot, garlic clove, chili and add.
  5. Let everything stew for about 10 minutes.
  6. Then add tomato paste and crème fraiche, stir everything well, lower the heat a bit and let it cook under closed lid for another 20 min.
  7. Serve with basil.

Side dish: As a side dish rice fits wonderfully


Bon Appétit!

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