Products
4 boneless chicken thigh steaks
4 pickles
200 g yellow cheese (e.g. cheddar or kashkaval)
50 g mayonnaise
50 g mustard
Salt and black pepper
Savory (or substitute with thyme or oregano)
Remove the skin from the chicken steaks. Cover them with plastic wrap (to avoid splatter) and tenderize them using a wooden mallet. Grate the cheese and slice the pickles into strips.
Arrange the steaks in a baking dish and season with salt, black pepper, and savory. Spread each piece with mustard and mayonnaise. Pour over 200 ml of
CREMIO cooking crème and sprinkle with the grated cheese.
Bake in a preheated oven at 200°C (392°F) for 30 minutes. Optionally, garnish with slices of fresh tomato before serving.
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