Here I have a delicious recipe for chicken breast in a basil and tomato cream sauce from the oven. Nicely juicy chicken breast fillet, baked with a hint of Parmesan cheese, that goes well with pasta, rice and potatoes.
As soon as everything is arranged on my plate, I sprinkle an extra portion of fresh basil over the food. A crunchy green salad, wonderful. Made super easy and quick.
Chicken breast from the oven
Before the chicken breast fillets are put in the oven, they are seasoned well and seared on both sides in the pan. It’s best to use an ovenproof pan with a lid or stew pot. You can use it to prepare everything and put it directly in the oven.
3 chicken breasts (my last ones weighed 689g)
1 packet of pureed tomatoes (400-500g)
150 ml vegetable broth
1 pc onion
3 pieces of garlic cloves
150 ml of cream
50 g parmesan cheese
some olive oil
1 pinch of sugar
1/2 bunch of basil leaves
Salt, pepper, paprika powder
-Peel the garlic cloves and the onion and cut into small cubes. Season the chicken breast fillets with salt, pepper and paprika powder.
-Heat some olive oil in an ovenproof pan and fry the chicken on both sides for about 2-4 minutes.
-Now you take the meat out of the pan and set it aside.
-Heat a little more olive oil in the same brat stock and fry the onion cubes first and then the chopped garlic cloves.
-Douse the whole thing with the tomato puree and vegetable stock. Add some more sugar. Bring the sauce to the boil briefly and then simmer for 5 minutes.
-Season to taste with salt, pepper and vegetable stock.
-Stir in the cream and return the meat to the pan.
-Sprinkle the parmesan over the meat and a few chopped basil leaves.
-Bake the chicken with the lid closed in the preheated oven at 180 degrees (top and bottom heat). For me it’s about 20-25 minutes.
-When everything is ready, I sprinkle some fresh basil over it.