Chicken filets in tomato-cheese sauce

Name: Chicken filets in tomato-cheese sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Chicken breasts with skin on bone (à approx. 500 g); 75 g dried antipasto tomatoes; 60 g Parmesan (piece); 1 package (200 g) Préparation de fromage à la crème avec de la tomate; 2-3 stem(s) Basil; 2 TABLESPOONS Soy sauce; 2 TABLESPOONS Lemon juice; 1 TABLESPOON liquid honey; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Chili Flakes; 200 ml Milk; 1 large freezer bag

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

Spicy chicken breast with crispy skin in creamy cream cheese sauce. Simply dip fresh bread into it as a side dish - not only sounds good, it also tastes good!

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Chicken breasts with skin on bone (à approx. 500 g)
75 g dried antipasto tomatoes
60 g Parmesan (piece)
1 package (200 g) Préparation de fromage à la crème avec de la tomate
2-3 stem(s) Basil
2 TABLESPOONS Soy sauce
2 TABLESPOONS Lemon juice
1 TABLESPOON liquid honey
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Chili Flakes
200 ml Milk
1 large freezer bag

Directions

1
Cut chicken fillets from the bone (cut the meat along the breastbone. Then cut the chicken fillets with a sharp knife close to the bone. You can also ask your butcher to do this or buy chicken fillets - but they will then be skinless).
2
Wash the meat, dab dry and cut each fillet in half crosswise. For the marinade, mix soy sauce, lemon juice and honey. Place the chicken pieces with the marinade in the freezer bag, seal well and marinate for 15-20 minutes.
3
In the meantime halve the tomatoes and grate the parmesan finely.
4
Heat the oil in a large frying pan. Fry the fillet pieces in it first on the skin side for about 5 minutes. Then turn and fry over medium heat for 8-10 minutes, turning occasionally. Season with salt and pepper and remove.
5
Deglaze the frying pan with milk. Add cream cheese, tomatoes and possibly marinade from the freezer bag to the pan and bring to the boil while stirring. Stir in parmesan. Season sauce with salt, pepper and chilli.
6
Place the fillet pieces with the skin facing upwards in the sauce and leave to stand briefly. Wash the basil, shake dry, pluck the leaves, cut very finely and sprinkle on top. Bread tastes good with it.