Chicken Slices on Dough

Ingredients

• 1 kg Chicken fillet [breasts]
• 1 can Sliced mushrooms
• 3 pieces Mixed-color bell peppers
• 1.5 tablespoons Pepper paste
• 1 tablespoon Maggi seasoning
• 1 teaspoon White pepper
• half a teaspoon Ginger
• quarter cup Olive oil
• as needed Dough
• half a teaspoon Curry
• a little Kashkaval cheese
• a little Pomegranate molasses
• Butter/ghee for greasing the baking tray (parchment paper is fine on the tray)

Instructions

1. In a bowl, trim the chicken breasts of veins and fat, then cut them into slices.
2. In a bowl, combine the chicken slices with the sliced mushrooms, mixed-color bell peppers, pepper paste, Maggi seasoning, white pepper, ginger, curry, and olive oil.
3. In a bowl, mix the ingredients well until the chicken slices are marinated.
4. In the refrigerator, leave the marinade for 1 hour if desired, according to the chef.
5. In the oven, preheat the oven for at least 10 minutes.
6. On the work surface, roll out the proofed dough using your hands or a rolling pin.
7. In the baking tray, shape the dough into round discs of even thickness, not too thick.
8. In the baking tray, arrange the dough discs on parchment paper, or use greased paper, according to the chef.
9. Over the dough in the baking tray, distribute the marinated chicken slices with the mushrooms and bell peppers without overcrowding.
10. In the oven, bake the tray on the middle rack.
11. In the oven, bake at 200 to 225°C with top and bottom heat until nearly cooked through.
12. In the oven, Kashkaval cheese may be added after the chicken is cooked, then return the tray to the oven.
13. Finally, serve the chicken slices on dough hot.
14. When serving, a little pomegranate molasses may be added as desired.