Chicken in herbs and sour cream

This is my daughters favourite dish. Lots of taste from mustard and herbs.

Serves 4 to 6

800 g organic chicken breasts

2 cups (5 dl) full fat sour cream or coconut cream

1 tbsp chili sauce

2 tsp dijon mustard

2 tsp dried herbs of choice

2 tsp dried tarragon

2 gloves garlic, finely minced

0,5 tsp salt

pinch ground cayenne pepper

pinch ground black pepper

200 g mozzarella or cheese of your choise

Steps:

1. Combine sour cream, chili sauce, dijon mustard, herbs, tarragon, garlic, cayenne, salt and black pepper in a bowl.

2. Slice the chicken breasts to 5-6 slices each and cook them quick in a high heat pan in coconut oil or butter for few minutes per side. And as the chicken cooks, turn it occasionally so it browns evenly.

3. Arrange chicken in a greased shallow baking pan. Pour the sauce over the chicken and put the cheese on top.

4. Bake in oven at 225C (440F) for 30-35 minutes, until cheese is melted on top and has nice brown tops.