|1||bell pepper (red)|
|1||bell pepper (yellow)|
|300 g||chicken breast|
|150 g||Emmentaler (divided)|
|400 g||crème fraîche|
|vegetable oil for frying|
Chenin Blanc is a young, fruity, and unoaked white wine with enough body to stand up to the creaminess of the dish.
Preheat the oven to 160°C/325°F. Finely dice garlic, onion, and chili pepper. Cut bell peppers into bite-sized pieces.
In a frying pan, sauté chicken in some vegetable oil over medium-high heat for approx. 7 - 10 min. until browned. Season with salt and pepper. Set aside and allow to cool.
Pick cilantro leaves off stems and roughly chop. Then, in a large bowl, mix together half of cheese, crème fraîche, and cilantro. Season with paprika, salt, and pepper to taste.
In a frying pan, sauté onion, garlic, peppers, and corn in some vegetable oil over medium heat for approx. 5 - 7 min. until onions are translucent and garlic is lightly browned. Season with salt and pepper.
Add sautéed vegetables and chicken to crème fraîche and cheese mixture. Stir well to combine.