Bake the kapia pepper and clean it of seeds and stalks.
Beat the chicken breast (not very hard) with the hammer of the snails and season to taste.
Put the cheese on a large grater and mix with the finely chopped dill, then fill the baked kapia pepper.
Place the peppers on the chicken breast and roll, then place in a bowl that can be covered.
Put the oil in the bowl and mix the tomato paste mixed with water and oregano, which is poured over the chicken breast, then sprinkle the breadcrumbs on top.
Cover the dish and put it in the oven for 25-30 minutes, then uncover the dish, grease the meat with the sauce from the bowl and keep it in the oven for another 15-20 minutes.