Ingredients 400-500 g chicken breast
2 large eggs
1 tablespoon sour cream
3 large tomatoes, chopped (can be replaced with a 400 g can diced tomatoes)
100 g hard cheese, finely grated
½ cup fresh parsley, chopped
Salt and ground black pepper to taste
Preheat oven to 200°C.
Trim chicken breast of excess fat and sinew and cut into pieces about 2-3 cm big.
Place chicken into the prepared heatproof dish. Add salt and ground black pepper.
In a medium dish, whisk eggs with the sour cream. Add this mixture to the chicken, trying to cover all the pieces.
Wash and slice the tomatoes and then place them on top of the pudding. If using diced tomatoes, simply cover the pudding with them. Sprinkle chopped parsley on top.
Bake the pudding for about 30-35 minutes. Then, add grated cheese and bake for another 5 minutes.