Delicious Baked Chicken Fillet with Cheese

Looking for a dish that's both comforting and impressive? This Baked Chicken Fillet with Cheese is your answer! It takes the classic baked chicken to a whole new level with a savory, aromatic marinade that ensures the meat is incredibly tender and juicy. Topped with fresh tomatoes and a generous layer of melted cheese, it's a guaranteed crowd-pleaser. Perfect for a cozy family dinner, yet elegant enough for a special occasion, this recipe is a versatile gem you'll want to make again and again.

Delicious baked chicken fillet with cheese

Preparation: 1 hour

Cooking: 30 minutes

Quantity: 2 Servings

Per serving

Calories: 680 kcal

Proteins: 60 g

Fats: 38 g

Carbohydrates: 22 g

Ingredients for Baked Chicken Fillet with Cheese

• 600 g chicken fillet
• 30 g wheat flour
• 100 g tomatoes
• 60 g hard cheese
• 1 chili pepper pod
• 40 g mayonnaise
• 120 g onion
• salt, oil for frying

For the chicken fillet marinade:

• 15 g honey
• 20 ml soy sauce
• 10 ml balsamic vinegar
• 60 g onion
• 3 garlic cloves
• 1 chili pepper
• bay leaf, coriander, mustard
• 20 ml olive oil
• fresh herbs (leek, parsley)

How to make delicious baked chicken fillet with cheese

Making the marinade for the chicken fillet

In a small bowl, pour the soy sauce and balsamic vinegar, and add a tablespoon of honey. Finely grate the onion and garlic cloves.

Mixing honey, soy sauce, and grated onion and garlic

Toast a teaspoon each of mustard seeds and coriander seeds in a dry skillet for 1-2 minutes to release and enhance their aroma, then grind them in a mortar or a coffee grinder.

Finely chop the chili pepper (remove the seeds and membranes from the hot pepper).

Add the ground spices, chopped chili, and a crumbled bay leaf to the bowl, mix well — and the marinade is ready.

Adding seasonings and spices. Mixing the marinade

Marinating and baking the chicken fillet with cheese

Take a chilled chicken breast or fillet and cut two large pieces about 2 centimeters thick.

Placing the chicken fillet in a bowl with marinade

Place the chicken fillet in the bowl with the marinade, and add some fresh herbs. Depending on the season, this could be leek, parsley, or fresh herbs from your garden.

Adding some fresh herbs, onion, and garlic

Pour in some quality olive oil and refrigerate the chicken fillet for 30 minutes to 1 hour.

Adding vegetable oil and refrigerating

In a bag, combine wheat flour and about a teaspoon of fine table salt without additives. Remove the chicken pieces from the marinade, pat them dry with paper towels, and place them in the bag with flour.

Coating the marinated chicken fillet in flour with salt

Grease a non-stick skillet with frying oil and pan-fry the chicken fillet on both sides until golden brown.

Grease an oven-safe baking dish with oil, place thickly sliced onion rings on the bottom, and arrange the chicken pieces on top.

Frying the chicken fillet and placing it in a baking dish

Place thin tomato slices on top of the pan-fried chicken fillet. It’s best to use cherry tomatoes for this, as they are tastier, sweeter, and look beautiful.

Placing sliced tomato on the fried fillet

Sprinkle a thick layer of grated cheese over the tomatoes. For a festive table, use Parmesan, but any hard cheese will do for a regular meal.

Sprinkling grated cheese over the tomatoes

Cut the chili pepper pod in half lengthwise, keeping the seeds. Place half a pepper on each piece of fillet, drizzle with mayonnaise, and bake for 12 minutes in an oven preheated to 220°C (430°F).

Topping with half a chili pepper pod, drizzling with mayonnaise, and placing in the oven to bake

Serve the chicken fillet hot, garnished with fresh herbs before serving.

Delicious baked chicken fillet with cheese