Summary

Ingredients

• 1 sachet mashed potato powder (finished product for 4 servings)
• 3 port. Chicken breast fillet (s)
• 1 cup creme legère with herbs
• 5 large tomato (s), (vine tomatoes)
• 1 zucchini, sliced
• 150 g cheese, rated (Emmentaler)
• 5 tablespoon olive oil
• Herbs, mixed Italian
• salt and pepper
• nutmeg
• 1 large onion (s), cut into rings
• 1 clove garlic

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Instructions

1. First the tomatoes are peeled. To do this, cut the tomatoes twice all around with a sharp knife, just deep enough that the skin is slightly scratched. Then you simply put the tomatoes in very hot water for about 2 minutes (I always use boiling water from the kettle) and then put them in a sieve under cold water. Now the skin can be peeled off wonderfully.
2. Then the tomatoes are quartered and the seeds and anything liquid removed. The firm parts of the tomato are then pureed with a hand blender together with a little salt, pepper, herbs, the clove of garlic and the crème legère. This is the sauce for the casserole.
3. Now the chicken breast fillets are cut into 2-3 slices each and rolled in a mixture of herbs, a little salt, pepper and 3 tablespoons of olive oil.
4. The remaining 2 tablespoons of oil are heated in a coated pan and the fillets are briefly seared in it, then they are placed in a baking dish. On top is a layer of zucchini slices and onion rings. Now the sauce is spread over it.
5. The mashed potatoes are prepared according to the instructions on the package, seasoned with nutmeg and evenly distributed over the ingredients in the mold. If you want to put in a little more effort, you can of course also use homemade puree, which then tastes even better.
6. Then the casserole is placed in the oven with 180 ° air circulation. After 30 minutes, the cheese is sprinkled on top and baked for another 25 minutes.