John Myers
Chicken Breast Casserole
The perfect chicken breast casserole recipe with a picture and simple step-by-step instructions.
- 300 g Chicken breast fillet
- Extra virgin olive oil
- Salt
- Black pepper from the mill
- Espelette pepper
- Maharadja curry mild
- 100 g Goat cream cheese, without ash
- 1 tablespoon Bavarian mustard
- 1 Tablespoon (level) Green curry paste
- 4 tablespoon Hollandaise sauce
- 12 Pc. Small, thin slices of fried ham
- 6 Pc. Peach halves canned
- 12 Pc. Small cubes of goat cheese, spicy, soft
- Cut the chicken breast into 12 slices and fry lightly on both sides in olive oil. Remove and season with salt, pepper, Espelette pepper and curry and place side by side in an ovenproof dish.
- Halve the peach halves, fill each with a cube of goat cheese and wrap in a slice of boiled ham. Distribute side by side on the meat.
- Mix the cream cheese, mustard, curry paste and hollandaise into a cream and season with salt. The sharpness determines your own taste. Spread the cream over the ham rolls and bake for about 12 minutes at 200 degrees Serve side dish of your choice.
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