Herb chicken in creamy cheese cream

Name: Herb chicken in creamy cheese cream
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Chicken fillets (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Oil; 250 g cherry tomatoes; 200 g Whipped cream; 200 g Cream processed cheese; 6 Stem/s Chervil; 2 Disc/s Toast; 2 TABLESPOONS Butter

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

Simple, but oho: The processed cheese gives the sauce a lot of taste in no time at all

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Chicken fillets (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Oil
250 g cherry tomatoes
200 g Whipped cream
200 g Cream processed cheese
6 Stem/s Chervil
2 Disc/s Toast
2 TABLESPOONS Butter

Directions

1
Wash the meat, dab dry and season with salt and pepper. Heat oil in a pan. Sauté the fillets on each side for approx. 3 minutes and place in an ovenproof dish. Wash and halve the tomatoes and add them to the meat.
2
For the sauce, bring cream to the boil and dissolve the processed cheese in it. Season the sauce with salt and pepper. Wash the chervil, shake it dry and remove the leaves. Stir in half the chervil.
3
Crumble toast for the crumb crust. Heat butter. Stir in breadcrumbs and the rest of the chervil.
4
Pour the sauce into the mould and spread the crumbs on the meat. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 30 minutes until golden brown. Serve with: mashed potatoes or baguette.
5
Cut the rind off the toast as desired. Pluck slices of bread with your fingers and then rub them crumbly between your palms.