Chicken with herb crust

Ingredients for 4 servings:

• 4 chicken fillets
• 250 g cherry tomatoes
• 200 g whipped cream
• 200 g cream cheese spread
• 2 slices of toast
• 2 tbsp butter
• 50 g herb butter
• some fat, for the mold
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Especially cheap and delicious with pasta or baguette

Wash, dry, and season the chicken fillets with salt. Heat oil in a pan and sear the chicken fillets vigorously for about 5 minutes, turning occasionally. Wash and halve the tomatoes. For the sauce, bring the cream and processed cheese to a boil in a small saucepan. Season with salt and pepper. Cut off the bread crust and roughly crumble the bread. Melt the butter and stir in the breadcrumbs. Place the fillets and tomatoes in a greased baking dish, spread the crumb mixture over the fillets, and pour the sauce over them. Bake in a preheated oven at 170°C/fan for about 30 minutes until golden brown. Cut the herb butter into 8 equal-thick slices and spread over the chicken crust about 5 minutes before the end of the baking time. Continue baking.