Chicken breast fillet baked with cranberries

Ingredients for 4 servings:

• 4 chicken breast fillets
• 4 slices of cooked ham
• 4 slice(s) pineapple, from a small can, including juice
• 4 slice(s) of cheese, e.g. butter cheese
• 4 tsp cranberries
• ¼ liter pineapple juice
• 100 ml cream, alternatively milk
• some sour cream, amount as desired
• salt and pepper
• garlic powder
• Ginger powder
• curry powder
• some flour and water to thicken, if desired
• Oil or margarine for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Season the pineapple slices with pepper, ginger powder, and garlic powder (optional). Fry on both sides in a pan with a little oil or margarine until lightly browned. Meanwhile, season the chicken breast fillets with pepper, salt, garlic, ginger powder, and curry powder. Remove the pineapple slices, set aside, and fry the seasoned chicken breast fillets in the pan with the resulting pineapple juice. Place the cooked chicken breast fillets in a baking dish, place the cooked ham on top, and then the fried pineapple slices on top. Fill the hole in the pineapple with cranberries, then top with cheese and place in a preheated oven at 180°C fan/convection oven or 200°C top and bottom heat for about 8-10 minutes. This should only allow the cheese to melt and the cooked ham to warm up. Meanwhile, leave the cooking liquid in the pan or transfer it to a saucepan. Pour about 1/4 liter of the pineapple juice into the pan and add 100 ml of cream or milk. Season again with pepper, salt, garlic, ginger powder, and curry powder, if desired. Stir in a little sour cream, as you like; I use about half a cup. If you want it thickened, add water and flour. I thicken this sauce a bit, as it’s otherwise too thin for me. When the sauce is ready, the meat is ready. Serve with rice or fries and a fresh salad. The meal is inexpensive, quick, and easy to prepare.