Chicken Breast with Cheese Crust
500 g (1 ⅛ lb) fresh mushrooms
400 g (¾ - 1 lb) chicken or turkey breast
20 g (1 tbsp) lard
1 container créme fraiche or sour cream
120 g (¼ lb) Gouda cheese
30 g (1 tbsp) Parmesan cheese
Clean, rinse and slice mushrooms. Heat lard and sauté mushrooms until liquid has evaporated.
Season to taste with salt and pepper and put in a greased casserole dish. Sprinkle with mushrooms. Mix the grated Gouda and Parmesan cheese, add ⅔ of mixture to créme fraiche or sour cream and pour over the mushrooms. Spinkle remaining cheese over top.
Bake in oven, middle rack, at 225 ºC (425 ºF) for 25 minutes.