Chicken fillets au gratin

Name: Chicken fillets au gratin
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Chicken filets (approx. 600 g); 5 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 100 g Whipped cream; 1 TEASPOON Chicken broth; 100 g Herb cream cheese; 3-4 Stem(s) Basil; 4 Slices (approx. 30 g each); 7-10 Tbsp Herb cheese; 1 Lettuce; 100 g small tomatoes; 1⁄2 Cucumber; 2 TABLESPOONS White wine vinegar

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Chicken filets (approx. 600 g)
5 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
100 g Whipped cream
1 TEASPOON Chicken broth
100 g Herb cream cheese
3-4 Stem(s) Basil
4 Slices (approx. 30 g each)
7-10 Tbsp Herb cheese
1 Lettuce
100 g small tomatoes
1⁄2 Cucumber
2 TABLESPOONS White wine vinegar

Directions

1
Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3). Wash the meat and pat dry. Heat 2 tablespoons of oil. Fry the fillets in it all around for approx. 4 minutes. Season with salt and pepper.
2
Deglaze frying fat with 200 ml water and cream, bring to the boil and stir in stock. Season to taste with salt and pepper. Pour sauce into an ovenproof dish.
3
Spread the fillets with cream cheese and place in the mould. Wash and pluck the basil and put some leaves aside for garnishing. Sprinkle the rest over the fillets. Halve the cheese slices and place them on top.
4
Bake in a hot oven for 15-20 minutes.
5
Clean and wash lettuce, tomatoes and cucumber. Shake the lettuce dry and pluck it finely. Halve the tomatoes. Cut cucumber into slices. Mix vinegar, salt, pepper and 1 pinch of sugar. Fold in 3 tablespoons of oil.
6
Mix with salad ingredients. Arrange and garnish everything.