Chicken breast fillet cooked in cream cheese sauce

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Creamy sauces taste wonderful with chicken breast fillets. Instead of preparing these separately, however, the meat can be cooked directly in them. This saves you an operation and the poultry will also be tender and juicy in the oven. The trick is that you can simply use creamy herbal cream cheese and refine it with other ingredients.

The following recipe for chicken breast fillet cooked in cream cheese sauce is calculated for 4 people. meat and sauce are easy to prepare, so this dish is ideal when guests come.

Season and wrap the chicken breasts

  1. Rinse the chicken breasts, pat them dry, and remove any skins and tendons.
  2. Lightly salt and pepper the meat, then coat the top with mustard.
  3. Grease the baking dish with oil and preheat the oven to 180 degrees.
  4. Then wrap each chicken breast with two slices of bacon and place them side by side in the baking dish with the seam down.
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  5. Once the oven has heated up, slide the baking dish onto the middle rack and let the meat cook there for half an hour as a first step.

Prepare the cream cheese sauce and finish cooking the meat

While the chicken breasts are sizzling in the oven for the first 30 minutes, you have enough time to prepare the cream cheese sauce.

  1. Add the herbal cream cheese, the cream, the crème fraiche and the milk in a bowl and stir the sauce to a homogeneous mass. Then squeeze in a clove of garlic and stir in the chopped parsley.
  2. Season the sauce with a little salt and pepper from the grinder and have it ready.
  3. Has the poultry Having spent the first 30 minutes in the oven, take out the baking dish and pour the sauce over the meat.
  4. Put the dish back in the oven and cook for another 15 to 20 minutes.

Tip: If the sauce has become too firm for you, you can add something to it vegetables- Or extend chicken broth and serve separately in a sauce boat.

To the chicken breast fit pasta, rice or baguette and a fresh green one salad. Bon Appetit!

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