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Baked Chicken Breast Fillet with Tomato and Cheese Sauce

5 from 6 votes
Total Time 50 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 220 kcal


  • 2 Organic chicken breast fillets a 200 g
  • 100 g Canned tomatoes chopped
  • 120 ml Hot cream
  • 10 g Butter
  • 10 g Sifted flour
  • 25 g Freshly grated Parmesan
  • 1 tbsp Freshly chopped tarragon
  • Vanilla salt
  • Black pepper from the mill
  • 1 Egg yolk
  • Butter for frying
  • 3 tbsp Brandy de Jerez gran reserva
  • 50 g Manchego cheese, freshly grated


  • Season the chicken breasts with salt and pepper and fry in butter until golden brown on both sides. Pour in the brandy and fry halfway over a medium heat. Place the fillets in an ovenproof dish and drizzle with the residue.
  • Heat the butter in a saucepan. Add the flour and let it sweat. Mix with the cream and tomatoes to a smooth sauce. Simmer for about 15 minutes so that the flour is no longer tasted. If necessary, add the cream or tomatoes. Stir in the Parmesan. Season to taste and allow to cool a little, then incorporate the egg yolk and nappate the chicken breasts with it.
  • Sprinkle with cheese and bake for about 15 minutes at 160 degrees top / bottom heat until golden yellow. E.g. gratinated with roasted herb potatoes.


Serving: 100gCalories: 220kcalCarbohydrates: 8.9gProtein: 9.6gFat: 16.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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