Preparation time : 15 minutes
Cooking time : 45 minutes
Serves : 4
Ingredients
- 2 chicken breasts (approx. 500 g)
- 2 onions, thinly sliced
- 1 concentrated chicken bouillon cube, crumbled
- 125 ml (1/2 cup) 35% or 15% cooking cream
- 1 bag carrot purée (400 g)
- 100 g goat's cheese, sliced into rounds
- 15 ml (1 tbsp.) maple syrup
- 15 ml (1 tbsp.) herbes de Provence
- Salt and pepper to taste
Preparation
- Preheat oven to 200°C (400°F).
- Place chicken breasts and sliced onions in an ovenproof dish. Mix the cooking cream with the crumbled chicken stock, then pour over the chicken. Add maple syrup, herbes de Provence, salt and pepper to taste.
- Bake for 25-30 minutes, basting regularly with pan juices.
- Once cooked, remove chicken and shred with onions.
- In a gratin dish, place the shredded chicken on the bottom, add the warmed carrot purée on top, then arrange the goat cheese slices on top.
- Lower the oven temperature to 180°C (350°F) and bake for 15 minutes, until the cheese is lightly browned.
