John Myers
Chicken Breast Baked with Lingonberry and Cheese
The perfect chicken breast baked with lingonberry and cheese recipe with a picture and simple step-by-step instructions.
- 4 Chicken breasts
- Cranberries from the glass
- Salt
- Black pepper from the mill
- 4 Discs Emmental
- 1 Cauliflower fresh
- 0,5 liter Milk
- 1 tbsp Butter
- 1 tsp Flour
- 2 Egg yolk
- 90 g Cream
- 150 g Grated Emmental
- Salt
- Black pepper from the mill
- Salt and pepper the chicken breasts. Let the oil get hot in a pan and sear the chicken breasts. Place 1 tbsp of cranberries on each of the chicken breasts and place a slice of cheese on each. Baked in the oven at 160 until the cheese melts.
- Remove the leaves and stalk from the cauliflower. Wash the cauliflower and cut into florets. Put cauliflower in boiling salted water and cook for 20 minutes until just soft. Slightly heat the butter in a saucepan, dust the flour over it and sauté very briefly. Then 1/8 liter of cauliflower stock and deglaze with milk. Let the sauce boil down.
- Put the Emmental grated into the sauce and melt over low heat. Season to taste with salt and pepper. Mix the cream and egg yolks with a little hot sauce and mix with the rest of the sauce with a whisk. Heat again briefly, but please do not boil !! Serve with the gratinated chicken breasts and potatoes. Bon Appetit!
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