Summer chicken fillets

Delight your friends with this wonderful summer dish, bringing Mediterranean flavours to the wonderful soft textures of fried vegetables and melted mascarpone.

  • 50 min
Summer chicken fillets


  • 4 skinless chicken breasts
  • 2 red bell peppers
  • 2 zucchini
  • 2 cloves garlic
  • 60 g black olives
  • 4 tbsp olive oil
  • 1 tsp Vegeta All-Purpose Seasoning
  • ½ tsp sugar
  • salt & pepper
  • 4 tomatoes
  • 80 g mascarpone
  • 1 tbsp chopped parsley
  • 1 instant mashed potatoes bag (100 g)
  • 400 ml water
  • 1 tsp salt
  • 200 ml milk
  • 20 g butter


  1. Cut the bell peppers and zucchini into sticks. Place them in a baking pan, thinly slice and add the garlic, add the Vegeta and olive oil and stir well.
  2. Roast in a pre-heated oven at 210°C for 15 minutes.
  3. Remove from the oven, season with sugar, salt, pepper, and mix well.
  4. Top the vegetables with olives and sliced tomatoes and return to the oven for another 20-25 minutes.
  5. In the meantime season the fillets with salt and pepper and fry in a grill pan until golden.
  6. Add the mascarpone to the roasted vegetables and stir until melted to create a sauce.
  7. Sprinkle with parsley and serve on a bed of mashed potato.

Serving: Pečeno povrće pospite peršinom i poslužite preko pripremljenog pirea.

Chef's tip: If you don’t have fresh tomatoes you can use tinned, chopped tomatoes.