John Myers
Ingredients for 4 servings:
- 4 pieces of chicken breast (total approx. 500g)
- 150 g light sour cream
- 70 g Parmesan, sliced
- 100 ml milk
- 1 egg(s)
- 80 g breadcrumbs
- 3 tbsp olive oil
- e.g. salt and pepper
- e.g. basil, thyme, parsley, oregano, freshly chopped
- 1 tsp sugar
- some olive oil to grease the mold
- 30 ml vegetable stock
- 50 ml cream
- some honey
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour
light and delicious
Wash the chicken breast fillets, pat dry, season with salt and pepper, and place them in a baking dish greased with olive oil. Then combine all the ingredients for the crust, seasoning generously with herbs and spices to taste (if you like it spicy, you can also add a little chili). Thickly coat the chicken breast fillets with the paste. Then make a “broth” (so it doesn’t get too dry) and carefully pour it over everything. Bake the fillets in the preheated oven on the middle rack at 200°C (400°F) for about 30-40 minutes, until the crust is lightly browned. This goes very well with mashed potatoes and fresh seasonal vegetables, perhaps with a tasty salad.
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