Creamy Cheesy Paprika Chicken Breasts
This dish offers a delightful mix of creamy, cheesy, and fresh flavors that elevate the humble chicken breast to a dinner party-worthy meal. The tangy cream sauce complements the rich, savory notes of the cheese and paprika-crusted chicken beautifully. Enjoy this delicious meal that is sure to impress!
Ingredients:
2 chicken breasts, pounded thin
2 eggs
Fresh parsley, chopped
1 paprika (bell pepper), finely diced
3 tablespoons flour
70 grams cheese, grated (preferably a melty variety like mozzarella or cheddar)
Salt and black pepper, to taste
Olive oil, for cooking
5 tablespoons sour cream
3 cherry tomatoes, quartered
1 clove of garlic, minced
Directions
Prepare the Chicken:
Season the chicken breasts with salt and black pepper.
Dredge each breast in flour, ensuring it’s lightly coated. Shake off any excess flour.
Create the Egg Wash:
In a shallow bowl, beat the eggs with a pinch of salt and some chopped parsley.
Cheese Mixture:
In another bowl, mix the grated cheese with the diced paprika (bell pepper).
Cook the Chicken:
Heat olive oil in a skillet over medium heat.
Dip the floured chicken breasts into the egg wash, then press each side into the cheese and paprika mixture to coat.
Fry the chicken in the hot oil until golden brown and cooked through, about 4-5 minutes per side, depending on thickness.
Make the Creamy Tomato Sauce:
In the same pan, reduce heat to low and add the minced garlic. Sauté for about 30 seconds until fragrant.
Add the sour cream and cherry tomatoes. Cook for 2-3 minutes, stirring frequently, until the tomatoes are just beginning to break down and the sauce is heated through.
Serve:
Spoon the creamy tomato sauce over the cooked chicken breasts.
Garnish with additional chopped parsley for a fresh touch.
Presentation Tip:
Serve this dish with a side of steamed vegetables or over a bed of fluffy rice to soak up the delicious sauce.
Prep Time:
20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes | Servings: 2 servings
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