Chicken filet with three kinds of cheese

Name: Chicken filet with three kinds of cheese
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 Chicken fillets (approx. 150 g each); 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 100 g Whipped cream; 1 TEASPOON Instant chicken broth; 100 g Herb cream cheese (40 % fat . tr.); 1 collar Basil; 3 discs Herb semi-hard cheese (à approx. 90 g); 2 TABLESPOONS grated parmesan cheese

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 Chicken fillets (approx. 150 g each)
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
100 g Whipped cream
1 TEASPOON Instant chicken broth
100 g Herb cream cheese (40 % fat . tr.)
1 collar Basil
3 discs Herb semi-hard cheese (à approx. 90 g)
2 TABLESPOONS grated parmesan cheese

Directions

1
Wash the meat, dab dry. Heat oil in a pan, fry fillets on each side for about 2 minutes. Remove and season with salt and pepper. Deglaze frying fat with 200 ml water and cream, bring to the boil and stir in stock. Pour sauce into an ovenproof dish. Distribute the fillets in it. Spread cream cheese on the fillets.
2
Wash the basil, dab dry, put something aside for garnishing. Sprinkle remaining leaves over the fillets. Cut cheese slices in half and place on top. Sprinkle with parmesan. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes until golden brown. Garnish with the basil set aside. Serve with baguette and a mixed salad