Chicken casserole with sour cream and tomato

Ingredients

• 800 g Chicken breast fillets
• 300 ml Sour cream
• 3 clove Garlic, grated
• 4 pcs Big tomatoes
• 100 g Edam, grated
• 100 ml Olive oil
• 50 ml Water
• 3 tsp Salt
• 1 tbsp Black pepper, coarsely groundground black pepper

Method

1. Season the prepared breast fillets with salt and pepper on both sides.
2. Heat the olive oil on a pan then fry the fillets to get a crispy coat on them, but don't fry them too long to get well-done consistency.
3. Take a medium-sized casserole and put half of the fillets in it, then cover them with half of the sliced tomatoes. Do this again with the rest of the meat and the tomato slices. Mix the sour cream with the water, grated garlic, and with the rest of the salt and pepper.
4. Pour the mixture onto the fillets. It should nearly cover the meat and tomatoes.
5. Bake the fillets covered with aluminium foil in the 180°C-heated oven for 40 minutes, then take off the foil, sprinkle the grated cheese on it, and bake again until the cheese becomes light brown.