1. Preheat the oven to 180 degrees. Prepare chicken breast: wash it, if necessary, cut off excess fat, thoroughly dry and cut each, depending on size, into 2-3 parts. Put the breast slices in a bowl, add salt, pepper and, if desired, any dry herbs (you can take fresh thyme or rosemary). Mix everything thoroughly.
2. Prepare vegetables and dried fruits. Peel onions and carrots. Cut one medium carrot into slices, and a small red onion into thick half rings. Bell pepper (you can take as in the recipe 3 multi-colored mini peppers or half medium size) cut into wide strips. Wash dried fruits, dry and cut into 2-3 parts, if they are very large. You can also add figs to dried apricots and prunes.
3. Pour vegetable oil onto the bottom of a cast-iron skillet or baking dish. Put the mugs of carrots, then the slices of the breast and the remaining vegetables (onions and peppers). Put dried apricots and prunes on top. Bake for 25-30 minutes.
4. Chicken breast, baked with vegetables and dried fruits, is ready.