Slice the bell pepper into rings (preferably using three different colors—it looks more vibrant), after removing the seeds. Cut the onion into half‑rings, and grate the garlic on a fine grater.

Season the chicken breasts with salt and pepper. In a mixture of 2 tablespoons olive oil and 1 tablespoon butter, fry the breasts until they develop a golden crust. Transfer them to a baking dish.

In the same skillet, sauté the onion until it turns golden brown, then transfer it to the dish with the chicken.

It's time for the bell pepper—lightly sauté the rings until they become tender—and then add the chicken.

Place the grated garlic in a skillet, sauté for 30 seconds, then add water along with chopped tomatoes and mix well. Add Italian herbs, a vegetable bouillon cube, salt, pepper, and a pinch of nutmeg. Pour in half a glass of cream and stir.

Cook the sauce for 5 minutes over low heat. Pour it over the chicken with the vegetables. Cover with foil and place in the oven at 200 °C for 30 minutes.

Take it out, sprinkle with grated cheese, return the chicken to the oven—this time without foil—for another 15 minutes, until the cheese melts.