Wild about meat


Chicken Breast with Cheese Crust

(serves 4)





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

Salt, pepper





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.