Slice chicken fillet.

Blanch tomatoes, skin and seed, and then wedge.

Sauté onions, tomatoes and sliced fillets in olive oil for 5 minutes. Season with spices and add coconut milk, salt and pepper. Stew for 10 minutes, stirring now and then.

Peel an apple and bananas. Cut out and discard the apple seed boxes. Thinly dice the fruits.

In a frying pan, preheat 1/6 lb. of butter and sauté fruits for 5 minutes, constantly stirring.

For the topping, combine the listed ingredients and crumble the mixture with the tips of your fingers. Combine fruits with sautéed vegetables and fillet, mix.

In the greased non-stick form put the mixture, sprinkle with crumbs. Bake in the oven for 25 minutes at 180 °С.