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.
