CHICKEN STRAWBERRY

Homely will be delighted

INGREDIENTS:
● chicken breast (fillet) - 4 pcs.
● eggplant - 2-3 pcs.
● Tomatoes - 3-4 pcs.
● cheese - 150 gr.
● garlic - 1 tooth,
● greens of dill
● vegetable oil for frying
● salt, red and black pepper to taste

PREPARATION:
1. Eggplant wash, cut off the tails and dry. Cut them along, in thin strips, put in a bowl, add salt and leave for 20-30 minutes. With eggplant, merge the resulting juice. Wash the chicken breast, dry it well, and cut each into 4 parts. Put the chicken into a bag (or between two layers of food film) and discourage it. Sprinkle a little and pepper a little.
2. Wash tomatoes, dry, cut a peduncle and cut into rings. Garlic is cleaned and finely chopped.Zelen wash, dry and chop. Cheese grate. In a frying pan, heat a little vegetable oil, lay out the strips of eggplant and fry for 2-3 minutes on each side. Eggplants are transferred to a paper napkin to get rid of excess fat.
3. Lubricate the baking dish with butter and lay a layer of aubergines slightly overlapping each other. Top put chicken fillet. Then again eggplant and again chicken. Then lay the tomato mugs. Tomatoes a little salt, pepper and sprinkle with chopped garlic and greens. Top with cheese.
Put the form in a heated oven to 180 ° C and bake for 20-25 minutes. Remove the casserole form from the oven, let stand for 10 minutes and serve.