Golden, cheesy, and utterly comforting, this French-style chicken breast is a one-dish wonder: juicy cutlets layered with potato, tomato, and sweet sautéed onion under a blanket of melted Dutch cheese. It pairs beautifully with our layered chicken thigh and potato bake for a family feast, or with baked salmon with spinach and three cheeses when you want to impress. A whole hour of marinating makes the meat extra tender — trust the process.
Ingredients
- 1 whole chicken breast
- 1 tomato
- 1 potato
- 1 onion
- 2 tbsp mayonnaise or sour cream
- 120 g (4.2 oz) Dutch cheese, grated
- Salt and chicken seasoning to taste
- Fresh herbs
Instructions
- Slice the breast into cutlets (not too thin, no pounding needed). Season with salt and seasoning; marinate 1 hour.
- Meanwhile, prepare the topping.
- Finely chop the onion and saute until done. Grate the potato coarsely; dice the tomato finely.
- Mix the tomato, potato, and fried onion with the mayonnaise.
- Arrange the cutlets in a baking dish, top each with the vegetable mix, and cover generously with grated cheese.
- Bake at 190C (375F) for 30-35 minutes until golden. Garnish with herbs.
Tips
- Don’t slice the cutlets too thin — thick pieces stay juicier under the cheese blanket.
- Serious Eats has excellent guides on baking chicken breasts so they stay juicy every time.
- Let the bake rest 5 minutes before serving so the cheese sets and the cutlets slice cleanly.
Nutrition — per 100 g: 193 kcal, protein 14.5 g, fat 14.7 g, carbs 7 g.