Baked chicken with dried tomatoes

Leti, author of Revealing Flavors , presents us with a perfect recipe for everyday use 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 prepare, but with a touch of flavor that you will love.

Even if time is short, who wants to give up eating well? Of course it is not my case, and I already tell you that at home they are good food! So simple recipes that can be left made in advance, or quick recipes but no less tasty are imposed.

And that is exactly what I bring you today, a quick, delicious recipe that always succeeds when I prepare it at home! It is a chicken prepared in the oven, it is also my wild card, since if I have guests over the weekend and I do not know what they might like, I assure you that with this recipe I will not fail.

And what is better, we will not stain practically anything if we use a pan like the Le Creuset skillet , which can go directly from the stove to the oven. I couldn't be happier with it, because it's also so pretty that you can serve it directly to the table.

Boska wooden log board , Mediterranean glass bottle , Trilloliva olive oil , Le Creuset ramekins , Bérard flour spoon , Zester Microplane grater and Le Creuset skillet pan

Ingredients

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

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

Le Creuset ramekins , Le Creuset skillet pan and Zester Microplane grater

Elaboration

1. Preheat the oven to 220º.
2. We begin by cleaning the chicken of any traces of fat that it may have and, in the event that we are going to use breasts, with a sharp knife we ​​cut them to obtain three thick fillets from each one of them. If we use thighs, it will not be necessary to fillet them, since the thickness that we will obtain when deboning them is perfect.
3. Salt the chicken and heat the skillet over the heat with a drizzle of olive oil.
4. When the skillet is very hot, add the chicken fillets to seal them on both sides. Eye! Just brown them for a minute on each side, we don't need them to be done inside since they will then go in the oven.
5. Remove from heat and reserve.
6. On a wooden board, cut the dried tomatoes into small pieces with a sharp knife.
7. Chop the basil leaves and reserve.
8. In a bowl, or like me in this case in some Le Creuset ramekins , mix the mayonnaise, the grated cheese, the tomatoes that we already have chopped, the oregano, the basil leaves and the ground cayenne pepper and distribute the mixture obtained on top of the chicken
9. Next we mix the ingredients of the gratin (the grated bread and cheese and oregano) and sprinkle on top of the chicken.
10. Directly in the skillet we take to the preheated oven at 220º for 15 minutes, until we see that the gratin is golden.
11. Remove from the oven and enjoy accompanied, for example, by a good salad.

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

Grades

• Although we can buy the cheese already grated, I advise you to grate your favorite cheese at the moment, I think it is much tastier and with the Microplane grater it doesn't take long and it looks fabulous.

I hope this recipe likes it in your houses as much as it does in mine.