Cheese Chicken with Tomatoes

Ingredients

• 700 g ripe tomatoes
• 4 sardine fillets (in oil)
• 2 onions
• 2 Garlic cloves
• 4 dried apricots
• 6 tbsp Olive oil
• 150 ml dry white wine
• 4 chicken breast fillets (ready to cook, about 160 g each)
• Salt
• Pepper (freshly ground)
• 2 tbsp flour
• 150 g Gorgonzola cheese
• 100 g crème fraîche
• 1 egg yolk
• 2 tbsp lemon juice
• basil (for garnish)

Instructions

1. 1.

   Briefly blanch the tomatoes for a few seconds, cool them in ice water, peel, quarter, seed and cut into cubes or strips. Drain the sardines and pat dry. Peel the onions and garlic, then slice with the apricots into fine strips. Heat 4 tbsp oil in a pot and sauté the onions and garlic.

2. 2.

   Add the tomatoes, sardines and apricots, pour in the wine, bring to a boil and simmer covered for 15 minutes over medium heat. Preheat the oven to 200 °C (Ober-und Unterhitze). Wash and pat dry the chicken breast fillets, season with salt and pepper, dust with flour and quickly sear all sides in the remaining oil.

3. 3.

   Blend the cheese with crème fraîche, egg yolk, lemon juice, salt and pepper. Pour the tomato sauce into a baking dish, place the chicken breasts on top, spread the cheese cream over them and bake for about 10 minutes. Serve garnished with fresh basil.