Fillet with cheese and tomatoes
4 servings
40 minutes
Fillet under cheese with tomatoes is a refined combination of tender chicken meat, juicy tomatoes, and aromatic melted cheese. This recipe, popular in European cuisine, is simple to prepare but impresses with its depth of flavor. The baked fillet becomes soft and juicy, while the cheesy crust with tomatoes adds zest and freshness. With its light and natural ingredients, the dish is suitable for both everyday dinners and festive tables. It pairs wonderfully with vegetable side dishes or light salads, and the aroma of spices makes it particularly appetizing. Fillet under cheese with tomatoes is an exquisite classic that is always appropriate!
1
Preheat the oven to 190 degrees.
2
Cut the fillet into thin slices, about 1 cm thick. You can make long pieces, but I cut them in half. Place on a baking sheet and sprinkle with salt and spices to taste on both sides. I used black pepper (I love grinding whole pepper myself for more aroma), curry, and ginger.
- Chicken breast fillet: 600 g
- Condiments and seasonings: to taste
3
Slice the tomatoes into circles. I used 3 tomatoes for 700 grams of fillet, one of the prepared ones turned out to be extra.
- Tomatoes: 4 pieces
4
Cut the cheese into thin slices.
- Hard cheese: 150 g
5
Send everything to the oven for 25 minutes.
6
The readiness of the fillet pieces can be determined by the browned cheese. At a temperature of 190 degrees, the browning time coincides with the cooking time of the fillet.
