Tuscany – Chicken
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken breasts
- 2 packs blue cheese (e.g. Österkrön or other)
- 250 g cheese (butter cheese or Gouda)
- 1 cup whipped cream
- salt
- pepper
- 250 g penne
Print Recipe
Pin Recipe Instructions
- Cut blue cheese and butter cheese into 3-4 mm thick slices. Cut the chicken breasts in half if they are too thick, then season with salt and pepper. Fry briefly on both sides and place in an ovenproof dish. Pour the remaining roast with whipped cream and bring to the boil briefly. Meanwhile, cover the meat with both types of cheese, then pour the roast and cream sauce over it.
- Cook in the preheated oven at 220 ° C hot air for approx. 25 minutes.
- Meanwhile cook the penne al dente according to the instructions on the packet and serve with it.
- Leaf lettuce goes well with it.
- If you like more sauce, simply increase the amount of cheese and cream (if necessary, add a little milk to reduce calories).
- Tip for the lazy: the chicken breasts don`t necessarily have to be seared. It is also sufficient to put them raw in the mold. Place the cheese on top and pour the whipped cream over it. At the same temperature in the hot oven, it takes approx. 35 minutes to cook and tastes at least as delicious.
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