Chicken Breast with Paprika – Cream Cheese – Baked Slices
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 6 skinless chicken breasts
- salt
- Pepper from the grinder
- Paprika powder, noble sweet
- 3 cloves garlic, finely diced
- 2 shallot (s), finely diced
- 3 mushrooms, brown, finely diced
- salt
- Pepper from the grinder
- 0.75 liter ¾ chicken broth
- 1 cup whipped cream
- 150 g tomato (s), dried, pickled in oil
- 200 g sliced cream cheese (paprika-chili)
- Thyme, rubbed, dried
- Rosemary, ground
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C
- Rinse the chicken breasts under cold running water, pat dry with kitchen paper and place in a baking dish, season with salt and pepper on both sides and season with paprika powder.
- Gently steam the finely diced shallots and cloves of garlic in a saucepan without adding any oil, they should not turn brown.
- Add the finely diced mushrooms, sauté too, top up with the chicken stock and whipped cream.
- Season with salt and pepper, thyme and rosemary, pour the sauce over the chicken breasts.
- Peel the tomato pulp from the hard shell and pour the tomato pulp over the chicken breasts.
- Place the cream cheese slices on top so that the chicken breasts are covered. This way they don`t get dry when cooking.
- Cook in the oven at 180 ° C top / bottom heat for 60 minutes.
- Take the meat out of the baking dish and serve, stir up the cream cheese with the whisk, add the sauce to the meat.
- We also have mashed potatoes and kohlrabi vegetables
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