John Myers
Contents
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Ingredients
- 4 Chicken breast fillets
- 2 medium sized Zucchini fresh
- 2 Poles Leek
- 2 Fresh onions
- 2 Garlic cloves
- 4 tbsp Rapeseed oil
- 1 tbsp Freshly squeezed lemon juice
- 200 g Cream 30% fat
- 2 tbsp Mustard medium hot
- 200 g Grated cheese
- Salt and pepper
- Sugar
- Sweet paprika
Instructions
- Wash and dry the zucchini, cut into slices.
- Clean the leek and cut into rings.
- Remove the clothes from the onions and garlic and cut into cubes.
- 2 tablespoons of rapeseed oil in the pan and fry the chicken breast fillets whole. Then rub with salt, pepper and lemon juice and cut into bite-sized pieces. Then put in the baking dish.
- Put the remaining 2 tablespoons of rapeseed oil in the same pan, heat and sweat the onion and garlic cubes in it.
- Add zucchini and leek and fry briefly, turning several times. Salt and pepper. Remove from the pan and pour over the chicken fillet.
- Now we mix the cream with the mustard, salt and pepper and season with paprika powder and sugar.
- The sauce now comes over the vegetables with chicken breast fillets and finally sprinkled with freshly grated cheese.
- Preheat the oven to 200 ° C and then bake the casserole for about 25-30 minutes
- Thanks to the cream-mustard mixture, this casserole has an appetizing effect. Caution: risk of addiction!
Nutrition
Serving: 100gCalories: 239kcalCarbohydrates: 3.8gProtein: 2.9gFat: 23.8g
