Baked chicken with dried tomatoes

Leti, author of Revealing Flavors , presents us with a perfect recipe for everyday or for an informal dinner. It is baked chicken with a sauce made from mayonnaise, dried tomatoes, herbs and spices. It is a very simple recipe to make, but with a touch of flavor that you will love.

Even if time is short, who wants to give up eating well? I certainly don't, and I can tell you that people at home eat well! So simple recipes that can be prepared in advance, or quick recipes that are no less tasty, are essential.

And that is exactly what I bring you today, a quick and delicious recipe that is always a hit when I make it at home! It is a chicken prepared in the oven. It is also my go-to dish, because if I have guests over the weekend and I don't know what they might like, I assure you that I can't go wrong with this recipe.

And what's even better is that we won't make any messes if we use a pan like the Le Creuset skillet , which can go straight from the stove to the oven. I couldn't be happier with it, because it's so pretty that you can serve it straight to the table.

Boska wooden cutting board , Mediterránea glass bottle , Trilloliva olive oil , Le Creuset ramekins , Bérard flour scoop , Microplane Zester grater and Le Creuset skillet

Ingredients

• 2 chicken breasts or 500g boneless thighs
• 60gr of mayonnaise
• 40gr of grated cheese
• 4 sun-dried tomatoes in olive oil
• 1 teaspoon of oregano
• 6 basil leaves
• ¼ teaspoon ground cayenne
• Salt
• Trilloliva olive oil

• 1 tablespoon of breadcrumbs
• 1 tablespoon grated cheese
• 1 teaspoon of oregano

Le Creuset Ramekins , Le Creuset Skillet Skillet , and Zester Microplane Grater

Elaboration

1. Preheat the oven to 220º.
2. We start by cleaning the chicken of any remaining fat and, if we are going to use breasts, we cut them with a sharp knife to obtain three thick fillets from each one. If we use thighs, it will not be necessary to fillet them, since the thickness that we will obtain when we debone them is perfect.
3. We salt the chicken and put the skillet to heat on the stove with a splash of olive oil.
4. When the skillet is hot, add the chicken fillets to seal them on both sides. Be careful! Only brown them for a minute on each side, you don't need to cook them on the inside as they will go into the oven next.
5. We remove it from the heat and set aside.
6. On a wooden board, cut the dried tomatoes into small pieces with a very sharp knife.
7. We chop the basil leaves and set aside.
8. In a bowl, or like in this case in some Le Creuset ramekins , mix the mayonnaise, grated cheese, the already chopped tomatoes, the oregano, the basil leaves and the ground cayenne pepper and spread the mixture over the chicken.
9. Next, we mix the gratin ingredients (the grated bread, cheese and oregano) and sprinkle over the chicken.
10. Place the gratin directly in the skillet and place it in a preheated oven at 220º for 15 minutes, until the gratin is golden brown.
11. We take it out of the oven and enjoy it accompanied, for example, by a good salad.

Le Creuset skillet , Microplane Zester grater , Bérard flour spoon , Boska wooden cutting board , Pallarès carbon steel knife and Trilloliva olive oil .

Grades

• Although we can buy the cheese already grated, I recommend grating your favorite cheese at the moment. I think it is much tastier and with the Microplane grater it takes no time at all and it is fabulous.

I hope this recipe is as popular in your homes as it is in mine.