Herb chicken with cheese crust

Name: Herb chicken with cheese crust
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Chicken fillets (approx. 125 g each); 7-10 Tbsp Salt; 1 TABLESPOON Sunflower oil; 250 g cherry tomatoes; 200 g Whipped cream; 200 g Cream processed cheese; 1 Pot of chervil; 7-10 Tbsp Pepper; 75 g Mozzarella cheese; 75 g Parmesan cheese; 7-10 Tbsp Grease

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Chicken fillets (approx. 125 g each)
7-10 Tbsp Salt
1 TABLESPOON Sunflower oil
250 g cherry tomatoes
200 g Whipped cream
200 g Cream processed cheese
1 Pot of chervil
7-10 Tbsp Pepper
75 g Mozzarella cheese
75 g Parmesan cheese
7-10 Tbsp Grease

Directions

1
Wash the meat, dab dry and season with salt. Heat the oil in a pan and fry for about 5 minutes, turning the meat well. Wash the tomatoes. For the sauce, bring cream and processed cheese to the boil.
2
Wash the chervil, shake dry, pluck the leaves from the stems and chop finely, except for something to garnish. Season sauce with salt and pepper. Stir in 2/3 of the chervil. Coarsely grate the cheese.
3
Mix the remaining chervil and cheese. Place the meat and tomatoes in a greased casserole dish and pour the sauce over them. Spread the cheese over the meat. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes.
4
Garnish with chervil.