Chicken fillet baked in cream, under cheese
4 servings
60 minutes
Chicken fillet baked in cream under cheese is a true embodiment of European cuisine, harmoniously combining the tenderness of meat, creamy texture of cream, and rich flavor of melted cheese. This recipe originates from traditional home kitchens in Europe and captivates with its simplicity and sophistication. The soft chicken fillet infused with garlic and spices is surrounded by a layered 'dance' of potatoes and onions, while the cream makes the dish especially juicy. Tomato puree adds a slight tanginess, and lemon juice provides a subtle refreshing note. The finishing touch is the golden crust of cheese that gives the dish an appetizing appearance and rich flavor. Perfect for a cozy family dinner or a festive table, complemented by fresh vegetables and light white wine.
1
Wash and clean the breasts from the skin, rub with salt and add a little pepper.
- Salt: to taste
- Ground black pepper: to taste
2
Slice the garlic lengthwise and stuff the breasts with it.
- Garlic: 3 cloves
3
Grease a pot with high sides (I use a saucepan, removing the handle) with vegetable oil, and place the bird in the center.
- Vegetable oil: 1 tablespoon
- Chicken fillet: 4 pieces
4
Chop the onion into cubes, filling the remaining space in the saucepan.
- Onion: 1 piece
5
We are pouring cream over the onion.
- Cream 25%: 200 ml
6
With four tablespoons of tomato puree, we create 'islands' on the cream.
- Tomato puree: 6 tablespoons
7
We squeeze the juice from half a lemon.
- Lemon: 0.5 piece
8
Slice the potatoes into rounds, carefully and almost vertically, and arrange them in a 'circle' around the meat.
- Potato: 4 pieces
9
Add salt to taste, and spread the last spoon of puree over the potatoes.
- Salt: to taste
- Tomato puree: 6 tablespoons
10
Hide in the oven preheated to 200 degrees for 30 minutes.
11
After some time, sprinkle grated cheese on top and cook for another 10 minutes.
- Cheese: 150 g