Ingredients:

2 boneless, skinless chicken breasts cut into cubes

1 tablespoon olive oil

Salt and freshly ground black pepper, to taste

2 eggs, beaten

150 ml of cream

1 teaspoon Provençal herbs

1/2 teaspoon dried oregano

1/2 teaspoon curry powder

1 tomato, chopped

Chopped fresh parsley, for garnish

Instructions:

Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit). Lightly grease a baking dish.

Season the chicken with salt and pepper.

In a bowl, whisk together the eggs, cream, Provençal herbs, oregano, and curry powder.

Dip the chicken cubes into the egg mixture, coating them evenly.

Arrange the chicken cubes in the prepared baking dish. Top with chopped tomatoes.

Bake for 20 minutes, or until the chicken is cooked through and the juices run clear.

Garnish with chopped fresh parsley and serve immediately.

Tips:

You can substitute boneless, skinless chicken thighs for the chicken breasts.

If you don’t have Provençal herbs, you can use a combination of dried thyme, rosemary, and savory.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy!