Rosemary Chicken Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g chicken breast fillet (s) or chicken steaks
- 4 sprigs rosemary
- 1 kg tomato (s) (a meaty variety, e.g. San Marzano)
- 2 medium onion (s)
- 250 ml cream or Cremefine
- 3 cloves garlic
- salt and pepper
- oregano
- basil
- sugar
- Clarified butter for frying
- some flour
- Cornstarch
- 1 tablespoon olive oil
- 2 scoops mozzarella
Print Recipe
Pin Recipe Instructions
- Clean, rinse and dry the chicken breasts. Then flour. Meanwhile, heat the clarified butter in the pan, add half of the rosemary and the garlic. Sear the chicken breasts on both sides - do not fry them through! Be careful not to burn the garlic and rosemary.
- Chop the tomatoes and onions and sauté them in hot olive oil. Season with salt, pepper, sugar, basil and oregano. Pour in the cream and bring to the boil again. Depending on the consistency, set with starch, the chickens should not sink into the sauce.
- Pour the creamy sauce into a baking dish and place the chicken on top. Place the remaining sprigs of rosemary on top of the sauce. Place 1 - 2 tomato slices on the fillets and season with salt and pepper. Cover the tomato slices with mozzarella and cook at 150 ° C for 15-20 minutes. This goes well with pasta.
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