Summary

Ingredients

• 4 chicken breasts
• 100 g cheese, (rated Emmentaler)
• 1 tablespoon breadcrumbs
• 200 ml cream
• 1 tablespoon parsley, chopped
• 1 tablespoon chives,, chopped
• 0.5 ½ onion (s)
• 250 ml poultry broth
• salt and pepper
• Fat, for frying

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Instructions

1. Preheat the oven to 175 ° C, preheat an oblong casserole dish in it. Heat some fat in a pan, season the fillets with salt and pepper and sear them on both sides. In the meantime, mix the cheese, the breadcrumbs, a dash of cream, the herbs and the finely chopped onion, season with a little salt and pepper.
2. Pour the fillets with the broth, take them out of the pan and place in the casserole dish, add the cream to the pan and bring the sauce to the boil briefly while pouring the cheese and herb mixture onto the fillets. Add what is left of the cheese and herb mixture to the sauce, bring to the boil again and then pour into the mold (next to the fillets!). Baked at 175 ° C for 15-20 minutes (depending on the size of the fillet).
3. We have colorful vegetables, young potatoes or rice.