Oven-baked chicken breast with Gouda

Name: Oven-baked chicken breast with Gouda - Safta M.
Ingredients: 1 skinless; boneless chicken breast; sliced lengthwise into 2 3 cloves of garlic; crushed salt/pepper 1 tablespoon dried herb mix (basil; oregano; parsley; rosemary; sage) a few slices of Gouda

Meat - Oven-baked chicken breast with Gouda by Safta M. - Recipia

Oven-Baked Chicken Breast with Gouda I made this recipe on a day when I wanted something quick, uncomplicated, and with ingredients on hand. I found a chicken breast in the fridge, some Gouda that needed to be used, and a jar of mixed dried herbs. So, I put everything together. The potato wedges and pickles were already on the list for a side dish because they cook quickly and don’t require much attention. Quick Info Total time: 35-40 minutes Preparation time: 10-15 minutes Baking time: 20-25 minutes Servings: 2 Difficulty: easy Recipe type: main dish, quick dinner Ingredients 1 chicken breast, skinless and boneless (cut lengthwise in half) 3 cloves of garlic, minced salt pepper 1 tablespoon mixed dried herbs (basil, oregano, parsley, rosemary, sage) few thin slices of Gouda Preparation Method 1. Wash the chicken breast, pat it dry with paper towels, and cut it in half lengthwise to get two flat pieces. 2. Sprinkle salt and pepper on both sides. Rub the chicken pieces with the minced garlic to infuse flavor. 3. Sprinkle the mixed dried herbs evenly over each piece. 4. With a sharp knife, make a few cuts across each chicken breast. Don’t cut all the way through, just deep enough to fit a thin slice of cheese. 5. Take the slices of Gouda and place one in each cut of the chicken. 6. Arrange the prepared chicken pieces in a baking dish. Use parchment paper if you prefer to avoid sticking. 7. Preheat the oven to 200 degrees Celsius (preheat in advance if you have time). 8. Place the dish in the oven and let the chicken bake for 20-25 minutes. The Gouda will melt slightly and flavor the meat. The chicken should be cooked but still juicy. 9. Remove the dish from the oven. Let the chicken rest for a few minutes before serving. Why I Make This Recipe Often It’s a chicken breast variant that doesn’t dry out and goes well with any side dish I have on hand. I also like it because it doesn’t require much preparation and I can adapt it based on what I have in the fridge. Tips and Variations Tips Use a thin, sharp knife for the cuts. Don’t cut the chicken breast completely, or the cheese will ooze out during baking. Garlic can be minced directly onto the meat for better absorption. Don’t put too much cheese in one cut to avoid overflow. Substitutions You can use another type of cheese if you don’t have Gouda on hand. Mozzarella or a simple cheese works too. The herb mix can be adjusted based on preferences or what you have dried in the cupboard. Variations Instead of two large pieces, you can make several smaller servings if needed. It also works with turkey breast, adjusting the baking time slightly. Serving Ideas Oven-baked potato wedges and pickles are a simple choice. You can also add a vegetable salad or a simple rice side dish. Frequently Asked Questions 1. What kind of Gouda is best? Any aged Gouda works, but it should be sliced thinly to melt quickly. 2. Can the recipe be made with frozen chicken breast? The meat must be fully thawed beforehand. Otherwise, it won’t cook evenly, and the cheese won’t melt properly. 3. Can I use other herbs? Yes, the classic mix in the recipe can be adapted with what you have at home. Just don’t overdo it to avoid overpowering the cheese flavor. 4. What side dish pairs best? Oven-baked potatoes and pickles are quick, but it also works well with sautéed vegetables or a fresh salad. 5. If I don’t have fresh garlic, can I use dried? Yes, although the flavor will be milder. Use half a teaspoon of granulated dried garlic. Nutritional Values Estimate for 1 serving (without side dish): Approx. 280-320 kcal Protein: 38-40 g Fat: 11-13 g Carbohydrates: under 3 g Salt and fat may vary depending on the type of Gouda used. The amounts are approximate and may increase if you add more cheese. Storage and Reheating The Gouda chicken breast can be stored in the refrigerator in a closed container for 1-2 days. Reheating is best done in the oven or microwave, but the cheese will melt even more. The meat may become slightly firmer after reheating. The recipe is not suitable for freezing. This is how I prepare oven-baked chicken breast with Gouda, without complicated steps or exotic ingredients. It’s quick, easy to adapt, and suitable for busy days.

Oven-baked chicken breast with Gouda

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