Chicken fillets au gratin with cheese crust
easy
45 mins
45 mins
Ingredients
- 750 g young carrots
- 2 Courgettes (about 100 g each)
- 75 g Cheddar cheese
- 1 collar Parsley
- 4 Chicken fillets (approx. 125 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 75 g Double cream cream cheese
- 200 g white ribbon noodles
- 1-2 TABLESPOONS Oil
- 1/4 l Vegetable broth (instant)
- 5 TABLESPOONS Whipped cream
- 1-2 TABLESPOONS dark sauce thickener
- 7-10 Tbsp Sweet peppers
- 7-10 Tbsp Chervil and lemon pepper
Directions
- 1
Clean and wash the carrots. Clean, wash and slice the zucchini. Grate cheese. Wash parsley, dab dry and chop finely. Wash chicken fillets, dab dry and rub with salt and pepper.
- 2
Place on a baking tray and bake in a preheated oven (electric: 200°C/ gas: level 3) for approx. 30 minutes. Mix cheese, cream cheese, salt, pepper and parsley with a fork and after half the baking time spread the cheese mixture on the chicken fillets.
- 3
Cook the carrots in boiling salted water for about 15 minutes. Cook pasta in boiling salted water for about 10 minutes. Heat oil in a pan, fry zucchinis for about 4 minutes, turning them over and take them out.
- 4
Deglaze frying fat with stock and cream and bring to the boil. Stir in sauce thickener, bring to the boil again and season with salt, pepper and paprika. Put the zucchinis back into the sauce. Cut the chicken filet open and arrange on plates with vegetables, sauce and ribbon noodles.
- 5
Serve sprinkled with chervil and pepper to taste.
Nutrition Facts
620 kcal
45 g
28 g
44 g
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