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Ingredients

• One chicken cut into pieces or 4 boneless chicken breasts
• 30 ml (2 tbsp.) butter
• 15 ml (1 tbsp.) olive oil
• 1 onion, sliced
• 3 carrots, cut in rings
• 2 zucchinis, sliced
• 2 red peppers, cut into strips
• 1 yellow pepper, cut into strips
• 1 eggplant, sliced
• 1 can of stewed tomatoes (398 ml or 19 oz)
  
• 1 garlic clove, chopped
• Salt and freshly ground pepper
• 250 ml (1 cup) Le Migneron de Charlevoix, grated

Preparation

Preheat oven to 350° F (180° C).

In a large ovenproof pan, brown the chicken pieces in the butter and oil. Set aside on a plate. In the same pan, brown the onion, carrot, zucchini, pepper and eggplant slices for about 10 minutes. Add the stewed tomatoes and garlic, and continue cooking for 5 minutes. Add salt and pepper. Put the chicken pieces back in the pan and bake for about 30 minutes. Cover with cheese and bake for 10 more minutes until melted.

Serve with rice.