This juicy baked chicken breast is tender, cheesy, and beautifully golden: light pounded steaks topped with a creamy pepper-and-cheese mixture and sweet tomato slices. It bakes quickly, stays moist, and feels like a restaurant dinner with very little effort. For more chicken dinners, try Baked Chicken Thighs in Onion Mustard Sauce and Classic Juicy Chicken Cutlets.
Ingredients
- 700 g (1.5 lb) chicken breast
- 80 g (1/2 cup) bell pepper, finely diced
- 120 g (1 1/4 cups) grated cheese
- 200 g (3/4 cup) sour cream (15%)
- 1 small egg
- Fresh herbs to taste
- 2 tomatoes, sliced
- 1 heaped tbsp cornstarch
- Vegetable oil
- Salt, pepper, and 1 tsp dried garlic
Instructions
- Cut the chicken breast into 120 g steaks, pound lightly, season with salt and pepper, dredge in flour, and arrange on a baking sheet.
- Mix the diced bell pepper with the grated cheese, sour cream, cornstarch, dried garlic, beaten egg, and herbs.
- Spoon about a tablespoon of the mixture onto each chicken piece and top with tomato slices.
- Bake at 170°C (340°F) with convection for about 20 minutes.
Tips
- Pound the steaks evenly so they cook at the same rate and stay juicy throughout.
- Do not overbake — as soon as the cheese is bubbling and golden, the chicken is ready.
- Check safe cooking guidance for poultry on USDA before serving.
Nutrition (per 100 g): 124 kcal | Protein 13.8 g | Fat 6.2 g | Carbs 3.2 g