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🍽️ Chicken Fillets in Paprika Cream Sauce with Cheese Crust

680 kcal · 60 min · 4 servings

Ingredients

• 4 chicken breast fillet(s)
• 2 bell pepper(s), red
• 1 bell pepper(s), green
• 1 onion(s)
• 2 clove(s) garlic
• 1 chili pepper(s) (dried)
• 1 container cream
• 1 container sour cream
• 1 tsp tomato paste
• 125 ml vegetable broth
• 1 tbsp paprika powder, sweet
• 1 tsp paprika powder, rose hot
• 100 g cheese, grated
• oil
• to taste salt
• to taste paprika powder

Instructions

1. 1. Rinse the chicken fillets under cold water.
2. 2. Pat the fillets completely dry with kitchen paper.
3. 3. Season the fillets on both sides with salt and paprika powder.
4. 4. Place the fillets close together in a baking dish.
5. 5. Wash the bell peppers thoroughly.
6. 6. Remove the inside of the pepper (seeds and ribs).
7. 7. Cut the pepper into thin strips.
8. 8. Distribute the pepper strips evenly over the chicken fillets.
9. 9. Cut the onion into half rings.
10. 10. Heat some oil in a pan.
11. 11. Sauté the onion rings in the hot oil.
12. 12. Add the chili pepper and the pressed garlic to the pan.
13. 13. Add paprika powder and tomato paste to the pan.
14. 14. Deglaze the pan with the broth.
15. 15. Let the sauce boil briefly.
16. 16. Stir cream and sour cream into the sauce.
17. 17. Season the sauce to taste with salt.
18. 18. Pour the finished sauce into the baking dish.
19. 19. Ensure that the meat and peppers are completely covered by the sauce.
20. 20. Distribute the grated cheese evenly on the surface.
21. 21. Preheat the oven to 180 degrees Celsius with top and bottom heat.
22. 22. Bake the dish in the oven for about 30 minutes.
23. 23. Serve the chicken with ribbon noodles or rice.
24. 24. Garnish the meal with iceberg lettuce.
25. 25. Combine the salad with mandarins.
26. 26. Dress the salad with a sweet-sour vinaigrette.

Nutrition per serving

• kcal: 680
• Protein: 48 g · Fett/Fat: 48 g · Carbs: 14 g