How to Cook Bulgarian Chicken Breast LYUTENITSA | My Easy Chicken Breast Recipes #433

1) 500 g/17 oz of eggplants
2) 200 g/7 oz of green bell peppers
3) 200 g/7 oz of red bell peppers
4) 50 g/2 oz of hot chili peppers
5) 200 g/7 oz of yellow onions
6) 200 g/7 oz of tomatoes
7) some salt and ground black pepper to taste
8) 200 ml/7 fl oz of water
9) 50 + 50 ml/2 fl oz of vegetable oil
10) 900 g/30 oz of skinless boneless chicken breast (3 halves)
11) 60 g/2 oz of butter
12) 1 small/medium parsley leaves bundle, chopped

step 1: stick the eggplants with a fork and bake them into the oven at 270 Celsius degrees or 520 Fahrenheit degrees until soft, this takes usually about 40-60 minutes
step 2: bake all peppers in the oven at 270 Celsius degrees or 520 Fahrenheit degrees until soft, this takes usually about 30-40 minutes
step 3: when the eggplants are baked, wait about 5-10 minutes, then remove the stub and peel them
step 4: when the peppers are baked, wait about 5-10 minutes, remove the stubs and seeds, then peel them
step 5: peel the onions, slice them, and put the pieces into the baking tray
step 6: chop tomatoes and place them over the onion into the tray
step 7: chop the baked peppers and place them into the tray
step 8: chop the baked eggplants and place them into the tray
step 9: season vegetables with some salt to taste, then pour the water into the tray
step 10: pour 2-3 tablespoons of vegetable oil over the vegetables in the tray
step 11: mix the vegetables, then bake them into the oven at 200 Celsius degrees or 390 Fahrenheit degrees for about 60 minutes or until the water is very low
step 12: with about 10 minutes before the vegetables are baked, notch the chicken breast halves with deeper cuts on the thicker side and shallow cuts on the thinner end
step 13: put the butter into the pan at a medium temperature and wait to melt
step 14: pour a bit of vegetable oil into the pan to avoid butter burning
step 15: put the chicken breast halves into the pan with the notched side downwards
step 16: season the chicken breast fillets with some salt and ground black pepper to taste
step 17: place the lid on the pan and fry the chicken fillets for 3-5 minutes or until golden on the bottom side
step 18: flip the chicken fillets and fry them until evenly golden
step 19: take the tray out of the oven and place the fried chicken breast halves over the vegetables
step 20: pour the melted butter over the chicken breast fillets
step 21: top the food with some chopped parsley leaves to taste