Summary

Ingredients

• 6 medium chicken breast fillet (s)
• Salt and pepper, for seasoning
• Paprika powder, for seasoning
• 1 teaspoon chilli salt
• 1 clove garlic, finely chopped
• 3 sprigs basil, fresh, optionally frozen
• 8 medium tomato (s), sliced
• 200 g cheese, rated Gouda cheese
• 50 g cheese, rated Emmentaler
• 1 bottle Cremefine, for cooking
• 1 cup water
• 100 ml cream
• 1 packet sauce powder, (cream sauce powder)
• 1 tablespoon clarified butter

Print Recipe Pin Recipe

Instructions

1. Wash the chicken breast fillets and pat dry. Season well with salt, pepper, paprika powder, and chilli salt. Heat clarified butter in a large pan over medium-high heat. Add the chopped garlic and chicken fillets, frying on all sides for 10-12 minutes until golden brown.
2. While the chicken is cooking, cut 6 tomatoes into slices and 2 tomatoes into small cubes. In a measuring cup, combine cremefine, cream, water, and sauce powder, stirring until smooth. Stir in the diced tomatoes.
3. Pour the sauce mixture into a large baking dish. Arrange the fried chicken fillets on the sauce and sprinkle with the chopped basil. Place 4 tomato slices on each fillet. Mix the Gouda and Emmentaler cheese together and sprinkle generously over the tomatoes.
4. Bake for 30 minutes at 160°C (320°F) using hot air convection until the chicken reaches an internal temperature of 74°C (165°F).
5. Serve with rice and a mixed salad.