Text read by Mary Peters


2 chicken breast fillets
Salt and pepper
½ tbsp oil
125 g cocktail tomatoes
¼ pot basil
100 g cream
50 g cream cheese
60 g mozzarella
Parmesan to taste
Herb butter to taste


To make the pancake batter, whisk together the flour, milk, eggs, and salt. Now add pizza seasoning or oregano according to taste and whisk again.

Next, chop the remaining ingredients. Dice the peppers and salami, quarter or eighth the tomatoes (depending on size) and cut some cheese from the cheese block. Now add all the ingredients, except the cheese, to the batter and stir in.

Heat the pan with oil. Pour in enough batter for one pancake and distribute the ingredients evenly. Now place a few slices of cheese on the pancake. Once the pancake has firmed up a bit and browned to your liking on the bottom, flip it over and bake the other side with the cheese and brown to your liking.

Wash the meat and pat dry. Then season it with salt and pepper. Next, heat the oil in a pan. Sear the fillets on all sides for about 5 minutes.

Wash and halve the tomatoes. Pluck off the basil leaves, wash and chop finely.

Bring the cream to the boil in a saucepan. When it is boiling, stir in the cheese and allow it to melt. Season it with salt and pepper. Stir in 2/3 of the basil. Place the chicken and tomatoes in a greased baking dish. Pour over the sauce. Cut the mozzarella into small pieces and spread over the meat. If you like, sprinkle with grated Parmesan cheese and 1 tablespoon of herb butter in small flakes.

Bake in the preheated oven (200 °C or 175 °C with fan oven) for approx. 30 minutes.

Remove and sprinkle with the remaining basil.

Serve with croquettes or rice.

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