Provence-style chicken fillet au gratin with sourdough bread - Bresc BV
Ingredients
- 10 chicken fillets
- 5 onions
- 3 slice sourdough bread
- 500 g Bresc alioli pimiento
- 500 g Bresc bruschetta grilled bell pepper
- 315 g cheese, grated
- 40 g butter
- 40 g olive oil
- 25 g Bresc erbe Italiano
- 25 g Bresc strattu di pomodoro
- salt and pepper
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