Chicken Breast Fillet with Paprika in Gorgonzo Cream
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g chicken breast fillet (s)
- 300 g Goronzola
- 500 ml cream or Rama Cremefine Culinesse
- 10 hot peppers, mild
- 1 red pepper (s)
- 1 green pepper (s)
- Paprika powder, noble sweet
- Paprika powder, hot as rose
- pepper
- salt
Print Recipe
Pin Recipe Instructions
- First wash the chicken breast fillets and cut in half. The amount should be about 10-12 parts for 600 g. Then clean the peppers and hot peppers and cut into strips. Dice the gorgonzola.
- The chicken pieces are spicy on both sides with plenty of pepper, salt and the two types of paprika. Then leave out some fat in the pan and fry the chicken pieces in it. After frying, place the chicken pieces in a baking dish.
- Now add the cream or the cream substitute to the hot frying fat and briefly bring to the boil. Then add the Gorgonzola and dissolve in it, stirring constantly. Then add the paprika and pepper strips to the finished mixture. Heat briefly, then add the mixture to the chicken pieces in the baking dish and distribute evenly.
- Cook in a preheated oven at 180 ° C for about 20 minutes.
- Whole grain pasta or other pasta of all kinds is recommended.
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