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Cheese Coated Chicken Breasts recipe

A snapshot of the Hub-UK
menu in December 2000
Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

A lot of the details of who contributed what have either become blurred or disappeared over the years but the recipes are still worthwhile either in their own right or for the inspiration they might give.

This recipe was from Bella who was a member of one of the recipe discussion groups at


500 - 600 g chicken fillets or skinned and boneless chicken breasts
Salt, pepper
3 tbs chili sauce (mild)
3 tbs Parmesan cheese
125 - 150 ml grated cheese
1 - 2 tbs butter or margarine
1 yellow pepper
75 - 100 g fresh mushrooms
150 g fresh spinach
150 g cherry tomatoes
75 ml creme fraiche / sour cream
1 1/2 - 2 tbs milk
2 - 3 tbs chopped parsley

  • Rub the chicken with salt and pepper and put them in a buttered, oven-proof dish.
  • Spread with chili sauce and sprinkle with Parmesan and grated cheese.
  • Add fat in pieces in the dish and fry in the middle of the oven at 225°C / 435°F for about 25 minutes or until done.
  • Shred the pepper and slice the mushrooms. Mix spinach leaves, cherry tomatoes, pepper, and mushrooms in a salad bowl.
  • Stir creme fraiche / sour cream and milk until smooth. Flavour with salt, pepper, and parsley.
  • Serve the chicken with raw-fried potato wedges and the salad with the dressing.

Serves 4

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