Chicken and savoy casserole

Name: Chicken and savoy casserole
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 cabbage; 1 TABLESPOON Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 100 g Gouda cheese; 1 1/2 packs (330 g each) Mini dumplings shaped bread dumplings; 2 (approx. 400 g) Chicken filets; 1 TABLESPOON Oil; 1 package (370 g) Tomato sauce with herbs; 7-10 Tbsp Cling film

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1/2 cabbage
1 TABLESPOON Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
100 g Gouda cheese
1 1/2 packs (330 g each) Mini dumplings shaped bread dumplings
2 (approx. 400 g) Chicken filets
1 TABLESPOON Oil
1 package (370 g) Tomato sauce with herbs
7-10 Tbsp Cling film

Directions

1
Wash the savoy cabbage, remove the stalk and cut the leaves into wide strips. Heat butter in a pot and sauté the savoy cabbage in it. Season with salt, pepper and nutmeg and add 4 tablespoons of water.
2
Cover and cook for 5-8 minutes. Grate cheese. Put mini dumplings in boiling water, remove from heat and let them simmer for about 7 minutes. Wash chicken fillets, dab dry and cut diagonally into slices.
3
Slightly tap the panes between 2 layers of foil with a pot base. Heat the oil in a pan and fry the escalopes briefly on both sides. Season with salt and pepper and remove from the pan.
4
Remove the dumplings from the water. Spread half of the tomato sauce on the bottom of an oven dish. Put the dumplings, schnitzel and savoy cabbage in the dish and pour the rest of the sauce over them. Sprinkle the casserole with cheese and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 5-10 minutes until golden brown.