Chicken breast fillet with herb and cheese crust

Ingredients for 3 servings:

• 4 chicken breasts
• 100 g cheese (grated Emmental)
• 1 tbsp breadcrumbs
• 200 ml cream
• 1 tbsp parsley, chopped
• 1 tbsp chives, chopped
• ½ onion(s)
• 250 ml chicken stock
• salt and pepper
• Fat, for frying

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Preheat the oven to 175°C and place a long baking dish in it. Heat a little fat in a pan, season the fillets with salt and pepper, and sear on both sides. Meanwhile, mix the cheese, breadcrumbs, a dash of cream, herbs, and finely chopped onion, and season with salt and pepper. Pour the broth over the fillets, remove from the pan, and add to the baking dish. Add the cream to the pan. Bring the sauce to a boil briefly, while pouring the cheese and herb mixture over the fillets. Add the remaining cheese and herb mixture to the sauce, bring back to a boil, and then add to the dish (next to the fillets!). Bake at 175°C for 15-20 minutes (depending on the size of the fillets). We serve it with mixed vegetables, new potatoes, or rice.