Chili Chicken Casserole

Ingredients for 4 servings:

• 800 g chicken breast fillet(s) (inner fillet)
• 400 ml cream
• 300 g cherry tomatoes (cherry vine tomatoes)
• 250 g cream cheese spread
• ½ tube(s) tomato paste
• 200 g diced ham
• 2 tbsp sambal oelek
• 2 balls of mozzarella
• 3 tbsp chili oil
• chili salt
• Pepper (chili pepper)
• Spice mix (fried chicken seasoning)
• salt and pepper
• Parmesan
• some stalks of fresh basil
• 2 cloves garlic

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Wash the chicken breast fillets and pat dry. Then fry them in a large pan in a little chili oil on both sides. After turning them once, season one side with roast chicken seasoning. After turning them twice, season the other side with salt and chili pepper. When the chicken fillets are golden brown, remove them from the pan and fry the ham cubes in the same pan. Mix the tomato paste, garlic, and remaining chili oil in a small bowl and add them to the pan with the ham cubes. Add the cream, cream cheese, and sambal oelek and simmer. Season with chili salt and pepper to taste and add a few basil leaves to the sauce. Grease a baking dish, place the fried chicken fillets in it, and spread the sauce over the top. Halve the vine tomatoes and arrange them on top of the chicken fillets. Sprinkle some Parmesan cheese over the sauce. Slice the two balls of mozzarella and cover the casserole with them. Sprinkle the mozzarella with salt and pepper, if desired. Bake the casserole in a preheated oven at 175°C (convection oven) for about 30 minutes. Then scatter the remaining basil leaves on top. This dish is especially delicious with Ebly or pasta.