Chicken Picasso

First of all, you should remove the seeds from the bell pepper and cut it into rings. For this dish, it is best for you to take bell peppers of different colors, so the dish will turn out much more beautiful. Cut the onion into half rings, and grate the garlic on a fine grater. Rub chicken meat with a mixture of salt and spices, and place in a deep heat-resistant form. Lay the previously chopped onion and bell pepper on top of the meat.

Take a deep frying pan and put the grated garlic on it, add water to it. Remove the skin from the tomatoes, cut into cubes and pour into the water with garlic. Mix well and add Italian herbs, vegetable stock cube, salt, pepper and nutmeg to it. At the end, pour in the milk and mix again. Cook the sauce for about 5-8 minutes over low heat. When it's ready, take it off the heat and pour over the chicken.

Preheat the oven to 200°C and bake the Picasso chicken in it for 30 minutes, after covering it with foil. After this time, remove the form from the oven, remove the foil and sprinkle the chicken with grated cheese. Put the chicken back in the oven for 15 minutes until the dish is covered with a delicious cheese crust. Do not cover with foil.