Provence-style chicken fillet au gratin with sourdough bread

Ingredients

4 chicken fillets
2 onions
1 slice sourdough bread
200 g Bresc alioli pimiento
200 g Bresc bruschetta grilled bell pepper
125 g cheese, grated
15 g butter
15 g olive oil
10 g Bresc erbe Italiano
10 g Bresc strattu di pomodoro
salt and pepper

Preparation method

Sprinkle the chicken fillets with salt and pepper. Heat the oil and butter and fry the chicken fillets until they are cooked through. Next, place them in an oven dish and fry the onions in the same pan. Add the erbe Italiano and strattu di pomodoro and stew until the onions are transparent. Divide the onions over the chicken fillets. Drain the grilled bell pepper bruschetta and mix it with the alioli pimiento. Pour the sauce over the chicken fillets, sprinkle the cheese over the sauce and cook the chicken au gratin in the oven for about 5 minutes. Toast the sourdough bread in the oven for 3 minutes at 225 °C. Serve the chicken fillets with the bread.