Baked chicken schnitzel with eggs and tomato cream sauce

Ingredients for 2 servings:

• 2 chicken breast fillets
• 1 can tomatoes, chopped, approx. 400 g
• 1 cup of cream, approx. 200 g
• 4 eggs
• 4 slices of Emmental cheese
• 100 g Emmental cheese, grated
• 1 tsp vegetable stock powder or vegetable stock paste
• Spice mix (Chimichurri spice mix)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Cut the two chicken breast fillets in half to make four schnitzels. Place two of them in the baking dish, sprinkle generously with the seasoning mix, and arrange two slices of Emmental cheese on top. Repeat this layering sequence. Next, mix the chopped tomatoes with the cream, vegetable stock, and a little more of the seasoning mix, and pour over the schnitzels. Carefully break the eggs into the baking dish, taking care not to let the yolks run. Finally, sprinkle the grated Emmental cheese on top. Bake the casserole for 40-45 minutes in an oven that is NOT preheated and is set to 185°C (convection oven). It may sound a bit strange with the eggs, but it’s incredibly delicious! I served it with simple fries as a side dish.