Chicken Fillet Casserole with Cheese Sauce
Chicken fillet and tomatoes baked under a smooth sauce made with cream and processed cheese. Marinating and baking keep the chicken tender while the cheese gives the dish a rich finish.
Crush the garlic (10 g) with dried marjoram (1 g), dried basil (1 g), salt (3 g) and black pepper (1 g). Cut the chicken fillet (600 g) into strips, pound lightly, coat with the marinade and leave for 30 minutes.
Place the chicken in a baking dish. Peel the tomatoes (200 g), cut them into half-moons and arrange them over the meat. Sprinkle with basil.
Bring the heavy cream (100 g) to a boil on the stovetop. Add grated processed cheese (100 g) and heat, stirring, until completely melted. Pour the sauce over the chicken and tomatoes.
Preheat the oven to 180 °C and bake for 40 minutes until done. Sprinkle with parsley (10 g) before serving.
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