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Ingredients (4 servings)
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600 g Hendl-Filetschnitzel
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150 g Frischkäse
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250 g Cherrytomaten
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100 g Gouda oder Edamer
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Olivenöl
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Salz und Pfeffer
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Italienische Kräuter
Preparation
- Preheat the oven to 200 degrees Celsius top and bottom heat. Pat the chicken fillets dry, season with salt and pepper, and sear briefly on both sides in a pan with a little olive oil.
- Place the seared meat in a baking dish and spread evenly with the cream cheese.
- Wash and halve the cherry tomatoes, then distribute them on top of the cream cheese and around the meat in the dish. Sprinkle with Italian herbs.
- Top with the cheese and bake in the preheated oven for about 15 to 20 minutes until the cheese is melted and golden brown and the chicken is cooked through.
