John Myers
Gratinated Chicken Breast Fillet with Cherry Tomatoes
The perfect gratinated chicken breast fillet with cherry tomatoes recipe with a picture and simple step-by-step instructions.
- 350 g Chicken breast fillet, halved
- 250 g Cherry tomatoes, cut in half
- 250 Milliliters Rama Cremefine 15% or cream (depending on taste)
- 1 tablespoon Herbal butter, preferably homemade
- 1 bunch Basil, whole leaves
- 2 piece Cloves of garlic, diced
- 100 g Parmesan cheese, freshly grated and grated, half / half
- 2 teaspoon Grainy french mustard
- 2 teaspoon Sweet granulated mustard
- 2 teaspoon Honey dijon mustard
- Sea salt, freshly ground
- Black pepper, freshly ground
- Sweet paprika powder
- Cut half the chicken breast fillets (1 per person) horizontally, again and place between foil so that they can be pounded flat.
- Season the chicken breast fillets with salt, pepper and paprika and lightly press the spices onto the meat.
- Put the herb butter in the pan, heat it up and sear the meat briefly on both sides. Remove the meat and let it cool. Pour the cremefine into the pan on display so that it can absorb all the roasted aromas and immediately pour it back into a container.
- Wash the cherry tomatoes, cut in half and place in the baking dish that has been rubbed with herb butter. Briefly wash the basil leaves with the stem and pat dry with kitchen paper. Pluck the whole leaves off and add to the tomatoes. Peel the garlic and cut into small cubes and add to the baking dish.
- Mix the Cremefine with the mustard. Grate the Parmesan cheese, add and stir. (I grated about half of it and sliced the rest into fine slices.) Now it can be seasoned with salt, pepper and paprika, but is not really necessary because the meat, herb butter, mustard and Parmesan cheese still give off a lot of flavor and then it could quickly taste too salty.
- Cut the cooled chicken breast into strips and place in the baking dish. Now also distribute the grated Parmesan cheese on top.
- Next, the cream mass can be spread over it and gratinated at 180 ° C for approx. 20-30 minutes.
- This goes well with rice and a fresh salad, or just serve with fresh baguette or ciabatta bread. Can be prepared very well and made for several guests. 😉 Good Appetite!!!
Facebook Comments