Our Recipes: Hungarian Tomatoes on a Bed of Chicken/Fish

The fish option is served here with the Sweet Beets and Greens Salad 

Ingredients:
2 chicken breasts, about 1/2 lb. each
or
2 fish filets, anything mild, we use tilapia
1 Hungarian wax pepper
1 medium tomato
1/2 medium white onion
vegetable oil
salt
pepper

Preparation:
1. Slice the pepper lengthwise and remove the seeds. Then slice it thinly but horizontally. Cut the onion in very thin slices as well. Line a small baking dish with aluminum foil. Using half of the sliced onion and pepper, arrange a layer of sliced pepper and onion large enough upon which to place the chicken/fish. Add a touch of vegetable oil, salt and pepper.
2. Take the chicken or fish and lightly brush it with vegetable oil, salt and pepper. Place it in the baking dish on top of the onion and pepper.
3. Place the remaining onion and pepper on top of the chicken or fish as if you are trying to bury it.
4. Cut the tomato into thin slices and use it cover the chicken or fish on all sides. Finish off with a touch of oil, salt and pepper.
5. Cover the baking dish in plastic wrap and refrigerate for one hour.
6. Remove it from the fridge, let warm a few minutes while preheating the oven to broil.
7. Bake for 10-20 minutes, depending on the size of the filets/breasts until the tomatoes are quite soft.
8. Serve on a plate and cover with any vegetables left on the bottom of the pan.

Makes 2-3 servings.

It goes very well with the Sweet Beets and Greens Salad.